Asian Peanut Bavette Steak & Kale Salad
with Sesame-Lime Dressing & Crispy Onions
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Shredded Carrots
10 ounce
Bavette Steak
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
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Wash and dry produce.
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Quarter lime. Remove and discard any thick center stems from kale. Roughly chop cilantro.
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Pat chicken* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
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Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sesame oil, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a splash of water until smooth.
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Heat a drizzle of oil in a large pan over medium high heat. Add chicken and cook 4-6 minutes per side until cooked through. Set aside on a cutting board to rest.
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While chicken is cooking, in a small bowl, whisk to combine peanut butter, juice from half the lime, soy sauce, sesame oil, 1 tsp sugar, and a splash of water (2 tsp sugar for 4), until smooth.
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In a large bowl, massage kale with a drizzle of olive oil until softened, 30-60 seconds.
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Add coleslaw mix, carrots, garlic-ginger scallion paste, half the cilantro, and a squeeze of lime juice; season with salt and pepper.
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Thinly slice chicken crosswise.
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Divide salad between bowls. Top with chicken, peanut sauce, crispy fried onions, and remaining cilantro. Serve with any remaining lime wedges on the side.
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