All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Take out without the bill, the tip, and the cartons: a meaty delicious stir-fry with fresh vegetable and sweet teriyaki sauce, with a hint of sesame. You don't have to fumble for change, or do the math here; just cook it up and taste the freshness.
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
Cook the Rice
Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.While rice cooks, trim and thinly slice green onions, keeping white and green portions separate.Remove from burner. Stir in white portions of green onions. Cover and set aside.While rice cooks, continue recipe.
Prepare Ingredients and Cook Vegetables
Separate steak strips into a single layer and pat dry. Coarsely chop, then season with a pinch of salt.Place a large non-stick pan over medium-high heat.Add 2 tsp. olive oil and pepper, onion, and snow pea medley to hot pan. Stir occasionally until tender, 6-8 minutes.If pan becomes dry, add 1-2 Tbsp. water as needed.Transfer vegetables to a mixing bowl. Keep pan over medium-high heat.
Cook the Steak Strips
Add 1 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add garlic and cook until fragrant, 30-60 seconds.Stir in vegetables until combined. Then stir in teriyaki glaze, sesame oil, and a pinch of salt until combined.Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing steak strips and vegetables on rice and garnishing with green portions of green onions. Bon appétit!
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