Family Meal Prep Bundle

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.

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.

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.

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.

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.

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! 

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! 

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.

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.