Express
Premium
Sticky Honey Garlic Sesame Steak Strips
with rice and bok choy
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
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Over 30g protein
Chef
Jimmy Cababa
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In Your Box (serves 4)
- 20 oz. Steak Strips
- 3 Heads of Baby Bok Choy
- 10.94 oz. Long Grain White Rice
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6 fl. oz. Garlic Sesame Sauce
- 3 oz. Matchstick Carrots
- 1 Lime
- 1 fl. oz. Honey
- 2 tsp. Minced Garlic and Parsley
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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) d3VBXV3D
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Calories690
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Carbohydrates81g
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Net Carbs78g
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Fat25g
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Protein35g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Add half the Asian garlic, ginger & chile seasoning (to taste) and fluff rice with a fork to combine. Add remaining seasoning, to taste, if desired. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.
Halve lime. Quarter one half and juice the other half.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy stems and carrots to hot pan and stir occasionally until softened, 5-7 minutes.
Add minced garlic and parsley, bok choy leaves, 1/2 tsp. salt, and a pinch of pepper. Stir often until leaves are just wilted, 1-2 minutes.Add lime juice and bring to a simmer.Once simmering, remove from burner. Transfer vegetables to a plate. Keep pan over medium-high heat. -
4 Add Steak Strips and Finish Dish
Add 2 tsp. olive oil and steak strips to hot pan and stir occasionally until beginning to brown, 3-4 minutes.
Add garlic sesame sauce and honey and cook, 1 minute.Add vegetables and stir occasionally until combined and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping rice with steak strip mixture. Squeeze lime quarters over dish to taste. Bon appétit!
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