Express
Premium
Weeknight Beef Teriyaki
with garlic crunch
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
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
- 12 oz. Pepper, Onion & Pea Medley
- 4 fl. oz. Teriyaki Glaze
- 2 Green Onions
- ½ oz. Pho Beef Broth Concentrate
- ⅓ oz. Panko Breadcrumbs
- 1 Tbsp. Cornstarch
- 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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Calories550
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Carbohydrates50g
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Net Carbs47g
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Fat22g
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Protein34g
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Sodium1410mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Small Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Toast Garlic Crunch
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Thinly slice garlic.Place a small non-stick pan over medium heat add 1 Tbsp. olive oil. Add garlic and white portions of green onions to hot pan. Stir occasionally until fragrant, 30-45 seconds.Add a pinch of salt and panko. Stir occasionally until panko is golden-brown and toasted, 1-2 minutes.Remove from burner. -
2 Cook the Vegetables and Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pepper, onion, and pea medley and 1/4 tsp. salt to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Add the Sauce
Add cornstarch to hot pan and stir until no dry cornstarch remains. Add pho beef base, teriyaki glaze, and 1/4 cup water. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Rest, 3 minutes.While steak strip mixture cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in green portions of green onions and fluff rice with a fork.Plate dish as pictured on front of card, topping steak strip mixture with garlic crunch. Bon appétit!
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