Express
Takeout-at-Home Teriyaki Steak and Peppers
with peanuts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Peanuts, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Madla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 16 oz. Cooked White Rice
- 1 Green Bell Pepper
- 1 Red Bell Pepper
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4½ oz. Teriyaki Sauce
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2 oz. Roasted & Salted Peanuts
- 1 Tbsp. Minced Ginger
- 2 Green Onions
- 2 tsp. Minced Garlic and Parsley
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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Calories590
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Carbohydrates49g
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Net Carbs45g
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Fat27g
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Protein36g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and 1/4 tsp. pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean.While steak cooks, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and slice both bell peppers into 1/4" strips.
Trim and thinly slice green onions. -
3 Cook Vegetables and Add Steak
Return pan used to cook steak to medium-high heat and add 2 tsp. olive oil. Add bell peppers and 1/4 tsp. salt to hot pan. Stir occasionally until tender, but still crisp, 3-5 minutes.
Alternatively, reserve half the raw bell peppers for snacking/serving on the side.Add half the green onions (reserve remaining for garnish), ginger, and minced garlic and parsley. Stir occasionally until aromatic, 1-2 minutes.Add steak strips and any accumulated juices, teriyaki, 1/4 tsp. salt, and 1/3 cup water. Stir occasionally until thoroughly combined, 1-2 minutes.Remove from burner. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, garnishing rice and steak strip-bell pepper mixture with peanuts and remaining green onions. Bon appétit!
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