Meal Kit
Teriyaki Steak and Peppers
with peanuts and jasmine rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
Chef
Jimmy Madla
In honor of our 10th Birthday in June, Home Chef is celebrating a decade of deliciousness by giving home cooks the chance to try our Top 10 Greatest Hits of all time — like this meal! 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 pungent garlic and sweet teriyaki, forming the perfect 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.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
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2 fl. oz. Teriyaki Glaze
- 2 Green Onions
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1 oz. Roasted Peanuts
- 2 tsp. Minced Ginger
- 2 Garlic Cloves
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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Calories760
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Carbohydrates86g
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Net Carbs81g
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Fat29g
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Protein39g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. In a medium non-stick pan with 2 tsp. olive oil over medium heat, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sliced pork, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a medium pot with rice and 11/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner. Set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and slice bell pepper into 1/4" strips.
Trim and thinly slice green onions.Mince garlic. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and 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.Transfer steak strips to a plate. Rest, 3 minutes.Keep pan over medium-high heat. -
4 Cook the Peppers
Add 1 tsp. olive oil, bell peppers, and a pinch of salt to hot pan.
Stir occasionally until tender, but still crisp, 2-4 minutes. -
5 Finish the Dish
Stir green onions (reserve a pinch for garnish), ginger, and garlic into hot pan. Stir occasionally until aromatic, 30-60 seconds.
Add steak strips and any accumulated juices, teriyaki glaze, a pinch of salt, and 1/4 cup water. Stir occasionally until thoroughly combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with steak strips and peppers and garnishing with peanuts and remaining green onions. Bon appétit!
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