If you are like me, then your day is packed morning to night, without much downtime during the day. Sometimes I forget to meal plan or go to the grocery store, and I get stuck scrounging up something from the back of the pantry or ordering fast food. Well, there is a better way! You can get recipes and ingredients delivered right to your door with Home Chef.
I was provided a free product in exchange for a review. All opinions expressed herein are my own.
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Home Chef delivers perfectly portioned ingredients and easy-to-follow recipes directly to your door, so whether you're an amateur cook, or more seasoned in the kitchen, cooking with Home Chef is easy and enjoyable.
Each week, you can use the personalized recipe recommendations they provide you. Or, you can pick from 11 fresh, chef-designed dinners, priced at $9.95 per serving. They change their menu weekly to give you countless new dinner options.
In about 30 minutes, using Home Chef's simple, step-by-step recipe cards, you'll confidently prepare meals from scratch that impress everyone at your table...including yourself! Use the promo code "FAMILY" to try out Home Chef for $30 off! Sign up HERE.
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This week I chose Healthy Takeout Mongolian Beef and Chayote Squash Enchiladas Verdes. I decided to make the Mongolian Beef recipe first. One cool thing about the recipe cards is that it tells you how many days you should make the recipe in, so that the food doesn't spoil. Because this one had meat in it, I wanted to make it first.
Healthy Takeout Mongolian Beef
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Trim and cut green onions into ½" pieces. Coarsely chop peanuts. Season steak strips with a pinch of salt and pepper.
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, roast broccoli.
Place Chinese broccoli, stems and tops, on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 6-8 minutes. While broccoli roasts, start steak.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place sirloin steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
Add garlic and 1 tsp. olive oil to pan used to sear steak strips over medium-high heat. Stir constantly until fragrant, 30 seconds. Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste) (reserve remaining for garnish). Bring to a simmer, and cook, stirring occasionally, until sauce thickens, 3-4 minutes. Stir in steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes.
Toss Chinese broccoli with steak strips, green onions, and sauce. Place a serving of rice on a plate. Add Mongolian beef and garnish with chopped peanuts and remaining red pepper flakes (to taste).