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✅ 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
Protein17% · 33g
Carbs50% · 98g
Fat33% · 29g
2g
Fiber
1250mg
Sodium
4.1g
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
24th pctl
More protein than 24% of 1,474 meals
Protein density
4.1g /100cal
Leaner than 29% of meals
vs Beef average
12% lighter
This810
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✓ Quick✓ Easy Prep✓ 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
Cornstarch
Sweet Thai Chili Sauce
Jasmine Rice
Ranch Steak
Sweet Soy Glaze
Garlic-Ginger Scallion Paste
Lime
Crispy Fried Onions
Shishito Peppers
Cilantro
Sugar
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
In a small pot, combine rice, 1¼ cups water (2¼ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
While rice cooks, wash and dry produce. Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.
3
Pat steak* dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and pepper. Add cornstarch to bowl and toss to coat.Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.Turn off heat; transfer to a plate. Wipe out pan.
4
Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
5
Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes.Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).
6
Fluff rice with a fork. Stir in garlic-ginger scallion paste. Season with salt and pepper.Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.
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In a small pot, combine rice, 1¼ cups water (2¼ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
Step 2
While rice cooks, wash and dry produce. Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.
3
Step 3
Pat steak* dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over with salt and pepper. Add cornstarch to bowl and toss to coat.Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes.Turn off heat; transfer to a plate. Wipe out pan.
4
Step 4
Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
5
Step 5
Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes.Remove from heat and stir in a squeeze of lime juice (big squeeze for 4).
6
Step 6
Fluff rice with a fork. Stir in garlic-ginger scallion paste. Season with salt and pepper.Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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Among the prepared dishes in 's lineup, Sweet Heat Steak & Shishito Pepper Rice Bowls with HelloFresh's Sweet Heat Steak & Shishito Pepper Rice Bowls: 810 calories, 33g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 810 calories per serving, with 33g protein, enough to cover roughly 41 percent of a 2,000 calorie day.
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delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
810Calories
33gProtein
98gCarbs
29gFat
2gFiber
1250mgSodium
Daily calorie contribution41% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Sweet Heat Steak & Shishito Pepper Rice Bowls?
Sweet Heat Steak & Shishito Pepper Rice Bowls contains 810 calories and 33 g of protein per serving, portioned as HelloFresh's Sweet Heat Steak & Shishito Pepper Rice Bowls: 810 calories, 33g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Sweet Heat Steak & Shishito Pepper Rice Bowls?
Sweet Heat Steak & Shishito Pepper Rice Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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