Family Meal Prep Bundle with Chicken & Steak

Family Meal Prep Bundle

with Chicken & Steak

65 MIN
8 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Seared Steaks & Black Bean-Chile Mayo with Sesame Veggie Rice
Hoisin Chicken Tacos with Ponzu-Dressed Vegetables & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Steak
Title
  • 4 Steaks
  • ¼ cup Roasted Peanuts
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • ¼ cup Mayonnaise
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • 1 cup Long Grain White Rice
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 22 oz Chicken Breast Strips
  • ⅓ cup Crispy Onions
  • 2 Tbsps Rice Vinegar
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Smooth Peanut Butter Spread
  • ¼ cup Hoisin Sauce
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 8 Flour Tortillas
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 Tbsps Sesame Oil
  • 2 Red Onions
  • 4 ears Of Corn
  • ¾ lb Green Beans
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the onions.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & finish the rice
5 Cook the vegetables & finish the rice

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the corn kernels, halved green beans, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics, ponzu sauce, and sesame seeds. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice.

Finish & serve the chicken tacos
6 Finish & serve the chicken tacos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. In a bowl, combine the hoisin sauce, peanut butter spread, soy glaze, and vinegar. Assemble the tacos using the warmed tortillas, cooked chicken, remaining cooked vegetables, hoisin-peanut sauce, and crispy onions. Enjoy! 

Finish & serve the steaks
7 Finish & serve the steaks

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the peanuts. In a bowl, combine the mayonnaise and black bean-chile sauce. Serve the sliced steaks with the finished rice. Drizzle with the black bean-chile mayo. Garnish with the chopped peanuts. Enjoy! 

Reheat the chicken
8 Reheat the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the steaks
9 Reheat the steaks

If you saved the dish for later, reheat the steaks and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard any stem ends from the green beans; halve crosswise. Halve, peel, and thinly slice the onions.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin.

Cook the rice
Cook the steaks
3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the weeknight hero spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

4 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the quatre épices. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Cook the vegetables & finish the rice
5 Cook the vegetables & finish the rice

In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the corn kernels, halved green beans, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics, ponzu sauce, and sesame seeds. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Leaving the rest in the pan, transfer half the cooked vegetables to the pot of cooked rice.

6 Finish & serve the chicken tacos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. In a bowl, combine the hoisin sauce, peanut butter spread, soy glaze, and vinegar. Assemble the tacos using the warmed tortillas, cooked chicken, remaining cooked vegetables, hoisin-peanut sauce, and crispy onions. Enjoy! 

Finish & serve the chicken tacos
Finish & serve the steaks
7 Finish & serve the steaks

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the peanuts. In a bowl, combine the mayonnaise and black bean-chile sauce. Serve the sliced steaks with the finished rice. Drizzle with the black bean-chile mayo. Garnish with the chopped peanuts. Enjoy! 

8 Reheat the chicken

If you saved the dish for later, reheat the chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the chicken
Reheat the steaks
9 Reheat the steaks

If you saved the dish for later, reheat the steaks and rice in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

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