Meal Kit

Yang-Yang Beef

with shishito peppers

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Peanuts, Soy

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 you!
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.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 3 oz. Shishito Peppers
  • Info
    1 oz. Roasted Peanuts
  • 10 oz. Steak Strips
  • 3 oz. Matchstick Carrots
  • 4 fl. oz. Sweet Chili Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 2 tsp. Sriracha

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small 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
  1. 1

    Cook the Rice

    Bring a small pot with jasmine rice and 11/2 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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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).

  5. 5

    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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