A mid-priced beef that 24% lighter than the average beef meal and ranks in the 18th percentile for protein.
Value4/5
Protein1/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Beginner cooks✓ Beef lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb✕ You want high fiber
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 31g
Carbs43% · 74g
Fat39% · 30g
2g
Fiber
770mg
Sodium
4.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
18th pctl
More protein than 18% of 1,474 meals
Protein density
4.4g /100cal
Leaner than 39% of meals
vs Beef average
24% lighter
This700
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Jasmine Rice
Chicken Stock Concentrate
Ranch Steak
Garlic
Jalapeño
Fajita Spice Blend
Mayonnaise
Tomato
Lime
Scallions
Sugar
Cooking Oil
Salt
Butter
Black Pepper
How to make it
1
Wash and dry produce. Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for Step 5.Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.
2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, 2-3 minutes.Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
3
In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.Transfer to a cutting board to rest.
5
While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining.To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6
Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.Thinly slice chicken crosswise.Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.
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Wash and dry produce. Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for Step 5.Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.
2
Step 2
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend (2 tsp for 4) to pot. Cook, stirring, until softened and fragrant, 2-3 minutes.Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
3
Step 3
In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
Step 4
Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.Transfer to a cutting board to rest.
5
Step 5
While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining.To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6
Step 6
Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.Thinly slice chicken crosswise.Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.
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Spicy Peruvian Steak, served HelloFresh's Spicy Peruvian Steak: 700 calories, 31g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 700 calories and 31 grams of protein, covering roughly 35 percent of a standard 2,000 calorie daily target.
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
700Calories
31gProtein
74gCarbs
30gFat
2gFiber
770mgSodium
Daily calorie contribution35% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Spicy Peruvian Steak?
Spicy Peruvian Steak contains 700 calories and 31 g of protein per serving, portioned as HelloFresh's Spicy Peruvian Steak: 700 calories, 31g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Spicy Peruvian Steak?
Spicy Peruvian Steak is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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