All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Crunch crunch crunch! There are few things more annoying when happening next to your ear, and few things more delightful when doing them yourselves. And this meal provides double crunch: fresh lime slaw and the classic cup o' lettuce, filled with sweet chili beef and slaw. Need a break from that crunch? Soft soy-and-green-onion rice fills you up nicely on the side with little to no noise.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using flank steak, follow same instructions as steak strips.
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.
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.
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.
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 1½ 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.
Prepare the Ingredients
Trim cucumber, quarter lengthwise, then cut into ½” 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.
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.
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, ¼ tsp. salt, and a pinch of pepper until combined and heated through, 1-2 minutes.
Remove from burner. Rest steak strips, 3 minutes.
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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