Meal Kit
Korean Steak Tacos
with cucumber ribbons and slaw
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Eggs, Wheat, Soy
Chef
Scott Gorsky
Think outside the box. No, not outside that wonderful box of ingredients and instructions we send you every week. That's the good box. We're asking you to think outside that box that says tacos have certain flavors and ingredients. Tacos are too versatile for such a limited vision! Here, we've coated steak strips in tangy-sweet teriyaki and Sriracha and topped them with a spicy slaw and pickled cucumbers and shallots, for an extra-exciting not-so-square crunch. Think outside the box, and then make sure this meal goes inside your box. Tip: Want the best shave for your cucumber? Shave to the seeds, then rotate the cucumber.
In Your Box (serves 2)
- 1 Cucumber
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
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2 oz. Teriyaki Glaze
- 1 Shallot
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1 oz. Mayonnaise
- 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) VPr2ZyPR
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Calories760
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Carbohydrates68g
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Net Carbs62g
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Fat37g
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Protein38g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 1 Medium 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 Prepare the Ingredients
Peel cucumber and, using peeler, shave into long ribbons, stopping when you reach seeds. Discard end. Having trouble making ribbons? Feel free to instead cut cucumber into 1/4" rounds.
Peel and halve shallot. Slice halves into thin strips.Halve lime. Cut one half into wedges and juice the other half.Pat steak strips dry and spread into a single layer. -
2 Pickle the Vegetables
Combine cucumber ribbons, shallot, 1 Tbsp. lime juice (reserve remaining for slaw), and 1 Tbsp. water in a mixing bowl. Toss to coat. Set aside at least 10 minutes.
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3 Make the Slaw
In another mixing bowl, combine slaw mix, mayonnaise, half the Sriracha (to taste, reserve remaining for steak strips), and 1 tsp. remaining lime juice. Set aside.
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4 Cook the Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes.
If using ground turkey, stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes.Remove from burner. Stir in teriyaki glaze and remaining Sriracha (to taste).While steak strips cook, place tortillas on a microwave-safe plate, cover with a moist paper towel, and microwave until warm, 30 seconds. -
5 Assemble Tacos and Finish Dish
Plate dish as pictured on front of card, filling each tortilla with steak strips, slaw mix, and pickled vegetables. Squeeze lime wedges over tacos to taste. Bon appétit!
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