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
Ginger: Not just a character on Gilligan's Island. Ginger has its own unique and intangible flavor, managing to be both zesty and sweet. In this meal, it combines perfectly with the kick of gochujang, pungent garlic, and sweet teriyaki, forming the perfect of flavor combination for the steak and peppers, like Batman and Robin. Had enough 60s TV references for one meal description? This meal comes together so easy, you'll just twitch your nose and it'll appear. (Ok, maybe not that easy; there's no Elizabeth Montgomery in your box.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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 20 oz. steak strips, follow same instructions, working in batches if necessary until steak strips reach minimum internal temperature.
If using Impossible burger, follow same instructions as steak strips in Step 3, cooking, breaking up burger until heated through, 4-6 minutes.
If using diced chicken, pat dry. Follow same instructions as steak strips in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
If using salmon fillets, pat dry. Follow same instructions as steak strips in Step 3, cooking skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Rest 2 minutes, then lightly shred.
Cook the Rice
Bring a medium pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Trim and thinly slice green onions.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Cook the Steak Strips
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.
Transfer steak strips to a plate. Keep pan over medium-high heat.
Cook the Peppers
Add 1 tsp. olive oil, red bell pepper, and a pinch of salt to hot pan. Stir occasionally until tender but still crisp, 2-4 minutes.
Finish the Dish
Stir green onions (reserve a pinch for garnish), ginger, and garlic into hot pan. Cook until aromatic, 30-60 seconds.
Add steak strips and any accumulated juices, teriyaki glaze, ¼ cup water, and half the gochujang. Stir occasionally until thoroughly combined, 1-2 minutes.
Taste, and add remaining gochujang and a pinch of salt, if desired. Remove from burner.
Plate dish as pictured on front of card, topping rice with steak strip mixture and garnishing with peanuts and remaining green onions. Bon appétit!
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