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
Chinese takeout never tasted so good, in that it never tasted like home cooking you made yourself without having to calculate a tip for the delivery guy. This meal tosses steak strips in a mix of chili sauce, soy, and Sriracha, for just the right mixture of sweet, salty, and spicy. For additional uniqueness, the delicious, mysterious shishito peppers compliment the beef perfectly. Sprinkle some peanuts on top, and you've got yourself a yang-yang dinner for the ages.
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 jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem shishito peppers. Shishito peppers can vary in spice level; most are mild and smoky.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper.
If using ground beef, season same amount.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shishito peppers to hot pan and stir occasionally until lightly charred, 4-5 minutes.
Add matchstick carrots and a pinch of pepper and stir occasionally until tender, 2-3 minutes.
Remove from burner. Remove vegetables to a plate.
Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains, 4-6 minutes. If using ground beef, stir occasionally, breaking up meat with a spoon, until no pink remains, 4-6 minutes. Carefully drain any excess fat before adding sauces.
Remove from burner. Stir in sweet chili sauce, soy sauce, and Sriracha (to taste).
Finish the Dish
Plate dish as pictured on front of card, topping rice with steak strip mixture garnishing with peanuts and green portions of green onions. Bon appétit!
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