Meal Kit
Sweet Chili Steak Lettuce Wraps
with green onion rice
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Soy
Chef
David Padilla
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 10 oz. Steak Strips
- ¾ cup Jasmine Rice
- 4 oz. Slaw Mix
- 1 Persian Cucumber
- 1 Lime
- 2 oz. Sweet Chili Sauce
- 2 Green Onion
- ⅖ fl. oz. Tamari Soy Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates85g
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Net Carbs79g
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Fat20g
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Protein37g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using flank steak, follow same instructions as steak strips.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 4, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using turkey, follow same instructions as steak strips in Step 4, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and stir in soy sauce and green portions of green onions. Cover and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim cucumber, quarter lengthwise, then cut into 1/2” pieces.
Halve lime. Cut one half into wedges and juice the other half.Separate leaves of lettuce for cups.Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper. -
3 Make the Slaw
Combine slaw mix, lime juice, cucumber, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
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4 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in sweet chili sauce, 1/4 tsp. salt, and a pinch of pepper until combined and heated through, 1-2 minutes.Remove from burner. Rest steak strips, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, filling lettuce cups with filling and slaw. Squeeze lime wedges over dish to taste. Bon appétit!
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