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Japanese-Style Steak Strip Rice Bowl
with hoisin and pickled ginger
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Chef
Laura Alpern
In the mood for Japanese-style cuisine, but don’t feel like waiting long on takeout? Well, you’re in luck! Our Japanese-style steak strip rice bowl can be ready in no time. Enjoy a delicious bowl full of tender steak strips, crisp veggies, tangy spicy ginger, and a delicate crunch from wonton strips in just less than 30 minutes! We like to make things easy for you here at Home Chef.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
- 4 oz. Slaw Mix
- 2.88 oz. Minute Rice
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1 fl. oz. Hoisin Sauce
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½ oz. Wonton Strips
- ½ oz. Pickled Ginger
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0.406 fl. oz. Tamari Soy Sauce (GF)
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¼ oz. Toasted Sesame Oil
- 1 tsp. Cornstarch
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) pq1KXx35
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Calories610
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Carbohydrates62g
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Net Carbs59g
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Fat25g
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Protein35g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
- 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 Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pepper and onion mix to hot pan. Stir occasionally until almost tender, 4-6 minutes.Add slaw mix, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tender, 2-3 minutes.Transfer vegetables to a mixing bowl and stir in a pinch of salt. Tent with foil. Reserve pan; no need to wipe clean.While vegetables cook, continue recipe. -
2 Cook the Rice
In a large microwave-safe bowl, combine rice, 1 cup water, and 1/4 tsp. salt. Microwave uncovered, 4 minutes.
Carefully remove from microwave and stir. Microwave again uncovered, 2 minutes.Carefully remove from microwave. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
In another mixing bowl, combine steak strips, cornstarch, and a pinch of salt.Return pan used to cook vegetables to medium-high heat. 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 soy sauce, hoisin, sesame oil, and 2 Tbsp. water. Stir to combine, then cook until slightly thickened and steak strips are coated, 1-2 minutes.Remove from burner. -
4 Prepare Ginger and Finish Dish
Finely chop ginger.
Plate dish as pictured on front of card, topping rice with steak strip mixture and vegetables, and garnishing with wonton strips and ginger. Bon appétit!
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