Ingredients: Grass-Fed Beef in Beef Broth Cooked Out as a Result of the Sous-Vide Process (Beef, Water, Vinegar, Yeast Extract, Sea Salt, Cultured Onion Juice, Black Pepper, Citrus Extract), Korean Bbq Sauce (Water, Coconut Aminos [Coconut Nectar, Water, Sea Salt, Vinegar, Coconut Sugar, Roasted Sesame Oil, Lemongrass Puree [Lemongrass, Water], Tapioca Starch, Yeast Extract, Cilantro, Dehydrated Onion, Spices, Dehydrated Garlic, Shiitake Mushroom, Xanthan Gum, Dehydrated Ginger, Monk Fruit Extract) Contains: Sesame

Ingredients: Grass-Fed Beef in Beef Broth Cooked Out as a Result of the Sous-Vide Process (Beef, Water, Vinegar, Yeast Extract, Sea Salt, Cultured Onion Juice, Black Pepper, Citrus Extract), Korean Bbq Sauce (Water, Coconut Aminos [Coconut Nectar, Water, Sea Salt, Vinegar, Coconut Sugar, Roasted Sesame Oil, Lemongrass Puree [Lemongrass, Water], Tapioca Starch, Yeast Extract, Cilantro, Dehydrated Onion, Spices, Dehydrated Garlic, Shiitake Mushroom, Xanthan Gum, Dehydrated Ginger, Monk Fruit Extract) Contains: Sesame

Directions for use: Heating Instructions: 1. Get Ready: Heat skillet over medium-high for 1 minute and add 1 tbsp of your preferred cooking oil. Break beef strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. (Broth is a result of the sous-vide cooking technique). 2 Heat Beef: Add beef to skillet. Separate beef with tongs. Heat for 1-2 minutes on each side until lightly browned. 3 Add Sauce: Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring beef to coat with sauce. 4. Enjoy!: Portion beef onto serving plates, cover with remaining sauce from skillet. Perishable. Keep refrigerated. Ok to freeze for 6 months. Defrost in fridge for 12 hours, then follow heating instructions. Storage recommendation: Perishable. Keep refrigerated.

Directions for use: Heating Instructions: 1. Get Ready: Heat skillet over medium-high for 1 minute and add 1 tbsp of your preferred cooking oil. Break beef strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. (Broth is a result of the sous-vide cooking technique). 2 Heat Beef: Add beef to skillet. Separate beef with tongs. Heat for 1-2 minutes on each side until lightly browned. 3 Add Sauce: Reduce heat to low, pour sauce into skillet, and simmer for 30 seconds, stirring beef to coat with sauce. 4. Enjoy!: Portion beef onto serving plates, cover with remaining sauce from skillet. Perishable. Keep refrigerated. Ok to freeze for 6 months. Defrost in fridge for 12 hours, then follow heating instructions. Storage recommendation: Perishable. Keep refrigerated.