Meal Kit
Teriyaki Steak and Peppers
with peanuts and jasmine rice
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Peanuts, Soy
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Over 30g protein
Chef
Jimmy Madla
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
- ¾ cup Jasmine Rice
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2 fl. oz. Teriyaki Glaze
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1 oz. Roasted & Salted Peanuts
- 2 Green Onions
- 2 tsp. Minced Ginger
- 2 Garlic Cloves
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) VPrlG8OR
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Calories760
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Carbohydrates85g
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Net Carbs80g
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Fat29g
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Protein39g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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
Customize It Instructions
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If using 20 oz. steak strip, follow same instructions as 10 oz., working in batches if necessary.
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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 Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 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 1 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner. Set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and slice bell pepper into 1/4" strips.
Trim and thinly slice green onions.Mince garlic. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Transfer steak strips to a plate. Rest, 3 minutes.Keep pan over medium-high heat; no need to wipe clean. -
4 Cook the Peppers
Add 1 tsp. olive oil, bell peppers, and a pinch of salt to hot pan used to cook steak strips.
Stir occasionally until tender, but still crisp, 2-4 minutes. -
5 Finish the Dish
Add green onions (reserve a pinch for garnish), ginger, and garlic to hot pan. Stir occasionally until aromatic, 30-60 seconds.
Add steak strips and any accumulated juices, teriyaki glaze, a pinch of salt, and 1/4 cup water. Stir occasionally until thoroughly combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with steak-pepper mixture and garnishing with peanuts and remaining green onions. Bon appétit!
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