Pepper Steak with Broccoli Farro Salad

Pepper Steak with Broccoli Farro Salad

  • $12.50

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Got a craving for steak? We've got you! In this dish marinated flank steak strips are stir fried with onions, green and red peppers, black pepper, crushed red pepper flakes, and fresh basil. This protein rich main course is served with a broccoli farro salad and is garnished with sesame seeds and scallions.

Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film and broccoli farro salad from the container before cooking. Heat pepper steak for 10 minutes then check food and continue cooking for 5-10 minutes or until warm throughout. Farro salad is best served at room temperature.
Microwave: Remove plastic film and farro salad from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Beef, potato starch, egg, baby bok choy, red and green pepper, broccoli, onion, basil, farro, pineapple marinade: coconut aminos, pineapple juice, garlic, ginger, sesame oil, orange juice Allergens: Sesame, gluten and egg

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 520
  • Fat: 17g
  • Carbohydrates: 49g
  • Protein: 46g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.