Global Street Foods Cook-Along Kit + Live Cooking Class

Product not eligible for additional discounts or promotions

You’re invited to join us for our latest Goldbelly LIVE! cook-along on Wednesday, March 3, at 7pm ET, with James Beard Awardee & “Top Chef” Season 6, winner Stephanie Izard of Chicago’s famed Girl & the Goat! Featuring a menu inspired by popular street foods from around the world (because who doesn’t love some comforting street food), Chef Stephanie will lead you through this interactive culinary experience—and guess what? No fork required!

Chef Stephanie’s Global Street Foods Meal Kit includes perfectly-portioned ingredients with everything you’ll need to make the following dishes at home: Signature Goat Empanadas, Skirt Steak Tacos, Thai-Style Sausage, Lettuce Wraps, and Shrimp Summer Rolls. And she hasn’t forgotten the good stuff: you’ll also receive a Smoking Jacket cocktail mixer (AKA Steph’s take on an old fashioned) as well as a DIY Shortbread Cookie Kit from Sugargoat, Chef Stephanie’s newest sweets concept showcasing her love of fun flavor combinations!

Here’s How it Works:

– Head to Goldbelly to order your Global Street Foods Meal Kit before Friday, February 26 at 6pm ET.

– By placing an order, you will automatically be enrolled in the exclusive Zoom event.

– On Tuesday, March 2, you’ll receive an email with all the info you’ll need to join the Zoom event.

– At 7 PM ET on Wednesday, March 3, join Chef Stephanie on Zoom!

A limited number of seats are available, and they’re expected to fill up quickly. Order your Global Street Foods Meal Kit today!

For more details, head to the Goldbelly Blog!

More Details

Limited Edition: This Global Street Foods Meal Kit includes a FREE Goldbelly LIVE! Cook-Along with Chef Stephanize Izard of Chicago’s Girl & the Goat. First Come, First Served!

This meal kit serves 2-4 people and includes everything you need to make the complete meal + cocktails:

Kit Includes

  • 1 Package Rice Paper Wrappers
  • 6 oz. Shrimp
  • 1 Bunch Mint
  • 1 Bunch Cilantro
  • 1 Bunch Thai Basil
  • 1 Bunch Scallions
  • 4.5 oz. Gotham Greens Crispy Green Leaf Lettuce
  • 2.5 oz. Pickled Carrots
  • 2.5 oz. Pickled Onions
  • 2.5 oz. Pickled Peppers
  • 4 oz. Peanut Dipping Sauce
  • 4 oz. Hong Kong Cream Cheese
  • 2 Bags Scallions Pancake Batter
  • 5 oz. Skirt Steak
  • 1 Persian Cucumber
  • 4 oz. Hoisin Mayo
  • 8 oz. Vietnamese Sausage
  • 6 oz. Herby Shrimp Marinade / Dipping Sauce
  • 1 Lime
  • 4 oz. Thailand Crunch
  • 8 oz. Shortbread Cookie Dough
  • 1 Cookie Cutter
  • 3 Icing Bags (each 2 oz.)
  • 6 oz. Smoking Jacket Cocktail Mixer

Ingredients

Rice Paper Wrappers
Shrimp
Mint
Cilantro
Thai Basil
Scallions
Lettuce
Pickled Carrots – Carrots, Seasoned Rice Wine Vinegar
Pickled Onions – Red Onion, Coriander, Black Peppercorn, Red Wine Vinegar, Water, Salt, Sugar
Pickled Peppers – Peppers, White Vinegar, Salt, Sugar
Ginger, Peanuts, Thai Chili, Malt Vinegar, Thai Seasoning Sauce, Lime Juice, Rice Bran Oil
This Little Goat Went To Hong Kong Sauce – (Canola Oil, Rice Wine Vinegar, Peanut Dipping Sauce – Cane Sugar, Tamari, Dijon Mustard, Granulated Tamari Soy Sauce, Extra Virgin Olive Oil, Shallots, Ginger, Garlic, Sambal Oelek, Salt, Hong Kong Cream Cheese – Cultured Dextrose, Spearmint, Spices, Molasses), Cream Cheese, Scallions
Scallion Pancake Batter – Flour, Rice Flour, Cornstarch, Baking Powder, Sugar, Salt, Eggs, Soy Sauce, Scallions
Skirt Steak
Cucumber
Hoisin Mayo – Hoisin Sauce, Mayo
Vietnamese Sausage – Ground Pork, Salt, Coriander, Black Pepper, Toasted Rice Powder, Cilantro, Shallot, Ginger, Garlic, Thai Chilies, Fish Sauce, Tamarind
Herby Shrimp Marinade – Kewpie Mayo, Mint, Thai Chili, Garlic Chives, This Little Goat Went To Southeast Asia (Canola Oil, Water, Fish Sauce, Dijon Mustard, Cane Sugar, Garlic, Granulated Tamari Soy Sauce, Lemon Juice Concentrate, Sriracha Hot Chili Sauce)
Lime
Thailand Crunch – Wild Rice, Garlic Chips, Roasted Peanuts, Coconut Flakes, Thai Spice Mix, Hon Dashi Powder
Shortbread Dough – Sugar, Butter, Eggs, Salt, Vanilla Paste, All Purpose Flour
N/a
Icing – Meringue Powder, Powdered Sugar, Vanilla Extract, Water, Food Coloring
Cocktail Mixer – Dried Fig, Cinnamon, Sugar, Angostura Bitters, Sherry

Instructions / Storage

  • Kit ships with ice packs, will not arrive frozen.
  • Upon arrival place immediately in the fridge.
  • All ingredients have to be refrigerated until cooking or class time.
  • Pickled vegetables may be kept refrigerated for up to 10 days..
  • Entire kit be kept refrigerated for up to 5 days.
  • Protein may be kept refrigerated for 3-5 days, or frozen up to 2 months.
  • Produce cannot be frozen.

Prior to Class

1. Upon Arrival: Unpack your Girl & the Goat Global Street Foods Meal Kit once it arrives. Use the checklist found below to make sure that you have all of your ingredients:

  • 1 Package Rice Paper Wrappers
  • 6 oz. Shrimp
  • 1 Bunch Mint
  • 1 Bunch Cilantro
  • 1 Bunch Thai Basil
  • 1 Bunch Scallions
  • 4.5 oz. Gotham Greens Crispy Green Leaf Lettuce
  • 2.5 oz. Pickled Carrots
  • 2.5 oz. Pickled Onions
  • 2.5 oz. Pickled Peppers
  • 4 oz. Peanut Dipping Sauce
  • 4 oz. Hong Kong Cream Cheese
  • 2 Bags Scallions Pancake Batter
  • 5 oz. Skirt Steak
  • 1 Persian Cucumber
  • 4 oz. Hoisin Mayo
  • 8 oz. Vietnamese Sausage
  • 6 oz. Herby Shrimp Marinade / Dipping Sauce
  • 1 Lime
  • 4 oz. Thailand Crunch
  • 8 oz. Shortbread Cookie Dough
  • 1 Cookie Cutter
  • 3 Icing Bags (each 2 oz.)
  • 6 oz. Smoking Jacket Cocktail Mixer

Place all ingredients in the fridge overnight, except royal icing, which can stay at room temperature.

2. The Night Before the Class: Chef Stephanie encourages everyone to bake your shortbread cookies prior to the class, following the directions below:

  • Transfer cookie dough to a lightly-floured work surface and, using a rolling pin, roll out the dough to about ¼-inch thick. Cut into shapes using your cookie cutter, re-rolling the dough as necessary. 
  • Transfer cookies to a parchment-lined prepared baking sheet, at least 1-inch apart. Bake at 35 degrees for 8-10 minutes, rotating once halfway through, until golden brown around the edges, but still pale in the middle. Let cool completely before icing. 

3. An Hour Before Class: Gather the necessary ingredients & kitchen equipment before the cook-along starts.

  • 1 Egg
  • Canola oil or vegetable oil
  • Salt & Pepper
  • Rum, or spirit of choice (a brown spirit is recommended)
  • Chef’s Knife 
  • Cutting Board 
  • Side Towels and/or Oven Mitts 
  • 4 Md/Lg Mixing Bowls 
  • 3 Sm Mixing Bowls 
  • Non-stick Pan or Wok, w/a lid 
  • Large Oven-Safe Skillet or Griddle 
  • Large Non-Stick Skillet 
  • Large Pot 
  • Tongs and Mixing Spoons 
  • Cocktail Shaker (optional) 
  • 1 Large Serving Bowl 
  • Serving Plates & Utensils 
  • Serving Glasses 

Prep your cooking area & vegetables, following these directions:

  • Cut about 3-inches off the ends of the scallions (the white and light green parts). Slice the dark green tops and set aside for serving.
  • Slice the cucumber into thin arounds.

Pre-heat your oven to 350 degrees.


4. Before Zooming: Download the Zoom App on your computer or mobile phone. You do not need to register for an account to join.

At Class Time

Join our Zoom Cook-Along Wednesday, March 3rd, at 7pm ET! Click this Meeting Link: https://zoom.us/j/99185551052 (Meeting ID: 991 8555 1052). Feel free to join us a few minutes early to test out your connection! Chef Stephanie will lead everyone through the cook-along, but if you would like to follow-along, she’s written step-by-step instructions below:

Girl & the Goat Empanadas

  • Egg (not provided – optional)
  • Empanada Dough
  • Goat Empanada Filling
  • Huacatay Mayo

Make the Empanadas

  • Preheat the oven to 350 degrees.
  • Crack one egg into a small bowl and add in a drop of water.
  • Whisk to combine. (This will be your egg wash.
  • This step is optional but brushing your empanadas with egg wash makes them nice and shiny).
  • Remove one sheet of empanada dough from the package and place on a clean work surface.
  • Spoon about 2 tablespoons of empanada filling into the center of the dough.
  • Using your finger or a pastry brush, brush around the edges of the dough with your egg wash. (If you do not have an egg just use water here).
  • Fold the corners into one another, creating a triangle shape.
  • Using a fork, or your fingers, crimp the edges to enclose the filling. * Repeat with remaining dough and filling.
  • Transfer empanadas to a baking sheet and brush all over the tops with egg wash.
  • Transfer to the preheated oven and bake until the empanadas are deep golden brown and crispy, about 20-25 minutes.
  • Let cool slightly before serving alongside huacatay mayo.

Shrimp Spring Rolls

  • Rice paper wrappers
  • Shrimp
  • Herby green marinade
  • Gotham Greens Crispy Green Leaf Lettuce
  • Hong Kong cream cheese
  • Pickled carrots
  • Pickled onions
  • Pickled peppers
  • Peanut dipping sauce
  • Mint
  • Thai basil
  • Scallions
  • Nutty crunchy topping

Make the Spring Rolls

  • Remove the tails from the shrimp and butterfly them by carefully slicing each shrimp in half, crosswise, through the underside of the body.
  • Add to a mixing bowl and toss with a spoonful of the herby green marinade (reserving the rest for your sausage lettuce wraps) and a pinch of kosher salt.
  • Heat a skillet over medium heat and coat with a drizzle of cooking oil.
  • Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes.
  • Transfer to a clean plate and let cool slightly.
  • Fill a large skillet or baking dish (large enough to hold the rice paper wrappers) with about 1 inch of water.
  • Working one at a time, place a wrapper in the water for about 3 seconds, allowing it to soften.
  • Goat Note: Don’t leave the rice paper wrapper in the water for more than 5 seconds or it will get soggy and fall apart when rolling.
  • Place the softened rice paper wrapper on a clean work surface.
  • Grab some of your smaller leaves of lettuce (saving the large ones for your lettuce wraps), and remove any large ribs.
  • Place in a line, horizontally, across the center of the rice paper.
  • Snip one corner off of your bag of Hong Kong cream cheese and squeeze a row of cream cheese over the lettuce.
  • Top with a row of cooked shrimp, pickled carrots, onions and peppers, and torn leaves of mint and basil.
  • Repeat with remaining wrappers.
  • Fold in the sides of the wrapper, then working from top to bottom, carefully roll up the spring rolls, tightly enclosing the filling.
  • Using a sharp knife, slice each spring roll into 3 pieces.
  • Transfer to a serving plate and top with freshly-torn leaves of mint and basil, thinly-sliced scallions and a drizzle of peanut sauce.
  • Top with a sprinkle of nutty crunchy topiing for a delicious, nutty finish.
  • Serve any extra sauce on the side for dipping!

Scallion Pancake Beef Wrap

  • Scallion pancake dough
  • Skirt steak
  • Kosher salt (not provided)
  • Hoisin mayo
  • Scallions
  • Persian cucumber
  • Cooking oil (such as canola or vegetable oil – not provided)
  • Pickled carrots
  • Pickled onions
  • Pickled peppers
  • Mint
  • Thai basil
  • Cilantro

Make the Wraps

  • Season the skirt steak on all sides with kosher salt.
  • Place in a mixing bowl and toss with a few spoonfuls of hoisin mayo until well coated.
  • Set aside to marinate.
  • Cut about 3-inches off the ends of the scallions (the white and light green parts).
  • Thinly slice the dark green tops and set aside for serving.
  • Slice the cucumber into thin rounds.
  • Grab one ball of scallion pancake dough and place on a lightly-floured work surface.
  • Using a rolling pin, roll out the dough to about ⅛-inch thick.
  • Repeat with remaining dough.
  • Heat a large non-stick skillet over medium-high heat and coat with a drizzle of cooking oil.
  • Once hot, add the steak and scallion whites to the pan (you should hear it sizzle).
  • Sear until golden brown on the bottom side, about 4-5 minutes.
  • Flip over and continue cooking until well charred on both sides and cooked through to desired doneness, about 4 minutes per side for medium.
  • Remove the steak and scallions to a clean plate or cutting board.
  • Do not wipe out the skillet.
  • Add another drizzle of cooking oil to the skillet used to cook the steak and heat over medium heat.
  • Add in one round of pancake dough.
  • Let cook until brown dots appear on the bottom side, about 3-5 minutes.
  • Flip over and continue cooking until lightly browned on both sides and cooked through, about 5 minutes more.
  • Remove to a plate and repeat with the remaining pancake.
  • Locate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain (creating an “x” with the grain).
  • Carefully slice the meat, across the grain, into thin strips.
  • Spread each pancake with a smear of hoisin mayo.
  • Top with sliced skirt steak, charred scallions, cucumber, and pickled carrots, peppers and onion.
  • Garnish with sliced scallion greens and freshly-torn herbs.
  • Serve any extra hoisin mayo on the side for dipping.

Vietnamese Sausage Lettuce Wraps

  • Vietnamese sausage
  • Cooking oil (such as canola or vegetable oil – not provided)
  • Herby green marinade
  • Lime
  • Nutty crunchy topping
  • Pickled carrots
  • Pickled onions
  • Pickled peppers
  • Mint
  • Thai basil
  • Cilantro

Make the Lettuce Wraps

  • Divide the meat into 4 equal-sized balls, then flatten each into a round patty, about 1-inch thick.
  • Heat a skillet over medium heat and coat with a drizzle of cooking oil.
  • Add the sausage patties to the pan. Let cook until well browned on the bottom side, about 3-4 minutes.
  • Flip over and continue cooking until golden brown on both sides and cooked through, about 3-4 minutes more.
  • Transfer to a clean plate or cutting board to rest.
  • Halve the lime and squeeze all of the juice into your container of herby green marinade.
  • Whisk to combine.
  • Serve sausage patties on top of large leaves of Windy City Crunch Lettuce.
  • Top with pickled onions, peppers and carrots, nutty crunchy topping and freshly-torn leaves of mint, basil and cilantro.
  • Drizzle with herby green sauce, or serve it on the side for dipping.
  • Roll up your lettuce wraps and dig in!

Decorate-your-own Shortbread Cookies

  • Shortbread cookie dough
  • Cookie cutter
  • Royal icing

Make the Cookies

  • Preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Transfer cookie dough to a lightly-floured work surface.
  • Using a rolling pin, roll out the dough to about ¼-inch thick.
  • Cut into shapes using your cookie cutter, re-rolling the dough as necessary.
  • Transfer cookies to the prepared baking sheet, at least 1-inch apart. * Bake for 8-10 minutes, rotating once halfway through, until golden brown around the edges, but still pale in the middle.
  • Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely before icing.
  • Snip the corner off of the bags of icing and decorate your cookies as desired. Enjoy!

Smoking Jacket Cocktail

  • Smoking jacket cocktail mixer
  • Rum of choice (not provided)

Make the Cocktail

  • Best enjoyed stirred with brown alcohol (whiskey, bourbon, or rye), and strained over ice.
  • This is Duck Duck Goat’s take on an old fashioned!
Download Storage and Prep Instructions

Shipping Details

  • Girl & The Goat ships Tuesday-Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

Recommended for you

More from Illinois

REVIEWS

As usual the meals from the Girl and the Goat are excellent. The directions and packaging are very easy to follow
Tammy M. - Lake Oswego, OR
07/06/20
The meal was absolutely delicious. The rhubarb chimmichurri was exceptional. The pork shanks were so tender.
Nelda B. - Bellevue, WA
06/02/20
The food was excellent. Preparation directions were clear. Nice to have the extra sauce for later.
Salli C. - Jackson, MI
06/10/20
It was perfect! Arrived on time, easy to follow instructions and the freshest ingredients. The meal was a birthday surprise for my husband because we couldn’t get reservations at The Girl in the Goat when we visited Chicago a few years ago. And it was DELICIOUS!! I’m thinking of ordering the short rib meal for Fathers Day.
Michelle L. - East Northport, NY
06/08/20
We had a mix of seniors and youngsters and everyone said the Girl and the Goat pork shank was one of the best meals we've ever had. The pork fell off the bone, the sauces were delicious and the beans - the best. It was truly a wonderful experience.
Roger K. - Tampa, FL
06/03/20
Tasty recipe. Was a bit involved and challenging to follow but watching the Instagram live video helped
Justin S. - Pittsburgh, PA
07/15/20
I've ordered from 3 or 4 places via goldbelly. The Girl and the Goat's meal was an absolute 10. Absolutely felt like a restaurant meal.
Linda H. - Crawfordville, FL
07/13/20
Everything. Order was delivered on time, food was delicious and directions for preparation were very concise and easy to follow. I hope you make more meals available from this restaurant!
Jennifer M. - Sag Harbor, NY
07/22/20
Food arrived with dry ice and every item was in great shape! The food itself was THE best meal kit that we have ever had- super quality food, great taste combinations, fresh and vibrant- restaurant quality++!
Heather W. - Fountain Hills, AZ
08/11/20
So fun! Stephanie Izard was great! I felt like I was sharing the kitchen with a friend without having to share the space. The food came out delicious! She was easy to cook along with. Stephanie gave easy to do directions while also talking about the ingredients and telling us some stories along the way. Would definitely do again!
Jackie J. - Willow Springs, IL
08/23/20
Great concept - loves the online cooking class and having the box of materials shipped to my door. Did it with family on vacation - so fun!
John B. - Southgate, KY
08/23/20
Ingredients arrived on time. There were no glitches with the zoom call and it didn't feel like Stephanie was rushing things. Was a good time.
Jeff M. - Chicago, IL
08/23/20
This was the best packaged thing I’ve gotten yet. Very organized meal kit with generous portions.
Allison K. - Arlington, VA
08/23/20
Food arrived as promised for live event. Customer service very responsive and thorough.
Lisa B. - Saint Petersburg, FL
08/23/20
The zoom cooking class was awesome! Would definitely do another one. And the food was delicious!
Orli S. - Milford, NJ
08/23/20
The food was packaged well (no damage at all-and there were eggs in our order) and the food was excellent. It felt restaurant quality even though we were at home.
Andy S. - Phoenix, AZ
08/19/20
Delivery was completed and gave me the opportunity to participate in a uniquely fun and rewarding experienced.
Paul C. - Whitestown, IN
08/24/20
Most amazing purchase ever. An incredible meal (said it was for 2, but really more like 4), and over an hour with Stephanie Izard on a zoom call. What could be better?
Dan L. - Niles, MI
08/23/20
It was a really awesome experience. The presentation of the kit was nice and the portion sizes were really generous. We had a lot of leftovers.
Alyssa S. - Stevensville, MI
08/23/20
I thought the delivery process of the ingredients was excellent, well thought out and such. Stephanie’s personality was very welcoming in her home - it made it feel very intimate and I loved the final product.
Kelly B. - Jacksonville Beach, FL
09/01/20
We sent this to my parents as an anniversary gift and they loved it. Said it tasted as good as going to the Girl and the Goat in person.
John C. - Hull, MA
08/26/20
The meal kit from Girl and The Goat was delicious, well packaged and explicit instructions for prepping, cooking and plating.
Judy C. - Missoula, MT
08/31/20
The food that arrived for folks on time was delicious, plentiful and well worth the investment! Two thumbs up on Girl and the Goat.
Brian C. - Lawrenceville, GA
09/01/20
Items were well-packed, food was delicious and preparation instructions were clear. I also really appreciated receiving a full bottle of Southeast Asian sauce to use for later, rather than a small ramekin!
Jennifer B. - Durham, NC
04/09/21
The meal was excellent, with a great combination of flavors. Preparation was easy. Perfect dinner for Easter, felt like I was in the Holy Land.
Karen F. - Pleasant Plains, IL
04/05/21
Fast shipping, safe and effective food storage/prep, perfect portions, and absolutely delicious end result
Caitlin H. - Arlington, VA
04/03/21
The product quality was fantastic and delivered quickly. Items were still very cold when shipped all the way to California.
Brian H. - Roseville, CA
03/10/21
I just LOVED cooking with Stephanie Izard. The food was out of this world, easy to make and follow along with, too. Plus, it was great to hear Stephanie's cooking stories and travels around the world. I would definitely do another cook with her or any of the other amazing chefs on Goldbelly!
Jenny G. - Phoenix, AZ
03/10/21
All of the amazing sauces, the pre-made empanada dough and scallion pancake, the royal icing, the other measured ingredients...made for an incredible delicious and actually achievable meal! It's one of the best I've done. I really really really appreciated how everything was shipped. I also love Stephanie Izard and Girl & the Goat in general. Can't wait to do it again.
Victoria R. - Carle Place, NY
03/10/21
The food was packaged well, got here cold, and all was fresh. The class was great. I loved it.
Myrna P. - Pittsburgh, PA
03/10/21
Everything was delivered on time, and the class was amazing! This was a gift for my sister and she absolutely loved it.
Victoria C. - Staten Island, NY
02/22/21
Love the ease of the food classes with the delivered box of supplies! Has really helped us stay connected tot he food we love and support the chefs and food industry during this time of hardship.
Melissa W. - Sylva, NC
02/18/21
The Meal Kits from the Girl and the Goat are literally one of the best things available online right now. We've done two regular meal kits and two cook alongs, and we can't get enough of what Stephanie and her team creates. They have all been spectacular. Well thought out. Beautifully packaged. Challenging enough for a foodie/amateur chef like me while still being very easy to follow and execute. Delicious. And great portions. A wonderful value for your money and time. Girl and the Goat on Goldbelly is now our go-to for Pandemic at home Date Night.
Tanya B. - Highland Park, NJ
02/17/21
Dinner turned out great and we had fun making it! We have taken two of the Girl and Goat classes and this was similar with no teacher.
Richard G. - Chesterfield, MO
04/03/21
The ingredients were received thoughtfully packed, fresh, with ice still intact. The printed material created excitement and was very helpful for preparation. It is a pleasure watching Stephanie in the kitchen. Although I could not follow along at her speed, I enjoyed watching the presentation, then resumed cooking after.
- ,
03/30/21
The live class was so awesome and the food was just delicious. Stephanie is amazing and you should do live classes with her more often! I can't wait to do another.
Julie F. - Hanover, MA
03/11/21
Basically everything. The food was amazing, and the the instructions were pretty thorough, happy with the box!
Kym N. - Union City, NJ
04/02/21
I am using the spices and liquid marinades on everything. and they make all dishes ( especially veggies) taste so much better!
Linda P. - Montebello, CA
03/28/21