Meal Kit
Yang-Yang Beef
with shishito peppers
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Peanuts, Soy
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Steak Strips
- ¾ cup Jasmine Rice
- 4 fl. oz. Sweet Chili Sauce
- 3 oz. Shishito Peppers
- 3 oz. Matchstick Carrots
- 2 Green Onion
- 1 oz. Roasted Peanuts
- ⅖ 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.
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Nutrition (per serving)
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Calories820
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Carbohydrates99g
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Net Carbs94g
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Fat31g
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Protein38g
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Sodium1270mg
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
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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 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 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 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 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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