Grass-Fed Beef in Beef Broth Cooked Out as a Result of the Sous-Vide Process (Beef, Water, Vinegar, Yeast Extract, Onion Powder, Sea Salt, Black Pepper, Citrus Extract), Honey Garlic Sauce (Coconut Aminos [Coconut Nectar, Water, Sea Salt], Water, Coconut Sugar, Vinegar, Honey, Orange Juice Concentrate, Roasted Garlic, Tapioca Starch, Dehydrated Garlic, Yeast Extract, Xanthan Gum, Dehydrated Ginger, Granulated Onion, Dehydrated Chilies, Orange Oil, Monk Fruit Extract).

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.