Spicy Asian-Style Steak Bowl, Spicy Asian-Style
by Hy-vee
Scores 100/100 on FDA SAFFA + CSPI ingredient analysis , with no flagged ingredients identified.
The verdict
Spicy Asian-Style Steak Bowl, Spicy Asian-Style by Hy-vee scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 47 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 100/100
- Safe safety score
- 0
- flagged ingredients of 47 analyzed
- Group 4
- Ultra-processed
- B
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About Spicy Asian-Style Steak Bowl, Spicy Asian-Style
Spicy Asian-Style Steak Bowl, Spicy Asian-Style by Hy-vee carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework.
The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
On the NOVA processing scale, Spicy Asian-Style Steak Bowl, Spicy Asian-Style is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of B reflects nutritional balance, calories, saturated fat, sugar, sodium versus fiber, protein, and produce content, which again is a distinct dimension from additive safety and worth weighing alongside the scores above.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | B | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
How It Compares to Its Category
Among the 19,967 products we've scored in the Meals category, the average safety score is 95.1/100. Spicy Asian-Style Steak Bowl, Spicy Asian-Style scores 4.9 points above that category average (100/100 vs. 95.1/100), so it is roughly typical for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
Water, Long Grain Parboiled Brown Rice, Carrot, Beef, Thai Satay Sauce (Sugar, Water, Soy Sauce [Water, Wheat, Soybeans, Salt, Sodium Benzoate {Preservative}], Rice Vinegar, Vegetable Oil [Soybean And/Or Canola], Toasted Sesame Oil, Contains Less Than 2% Of Modified Corn Starch, Sherry Wine, Spice, Soybeans, Wheat, Natural And Artificial Flavor, Xanthan Gum, Salt, Dried Garlic, Distilled Vinegar, Sesame Oil, Citric Acid, Sodium Benzoate [Preservative], Fermented Wheat Protein, Yeast Extract, Natural Flavor, Dried Red Bell Pepper, Paprika Extract [Color], Maltodextrin), Red Bell Pepper, Onions, Edamame (Soybeans), Red Chili Pepper, Sesame Seeds, Fajita Seasoning (Blend Of Salt, Sodium Phosphates [20.00%], Dextrose, Spices, Onion Powder, Garlic Powder, And Less Than 2% Tricalcium Phosphate Added As Anticaking Agent).
Categories
Data Sources
Data as of May 2026. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
Related
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.