Ginger and Steak Stir-Fry
with Green Beans and Peppers- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
This dish is packed with the flavours of Chinese takeout and comes together in just 20 minutes. Warm green onion-studded jasmine rice is the perfect vessel to sop up the salty-sweet garlicky sauce. Ingredients: Top sirloin steak • Green beans • Sweet bell pepper • Jasmine rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Green onion.
Ingredients
285 g
Top Sirloin Steak
1 unit(s)
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat, Tree nuts)
¾ cup
Jasmine Rice
170 g
Green Beans
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- Trim green beans, then halve.
- Peel, then mince or grate ginger.
- In a small bowl, whisk together broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 1/3 cup (2/3 cup) water. Set aside.
- Pat steaks dry with paper towels, then season all over with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, until cooked to desired doneness.**
- Transfer steaks to a cutting board to rest.
- Carefully wipe the pan clean.
- To the same pan, add 1 tbsp oil, then beans and peppers. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch, if necessary.) Cook for 2-3 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- To the pan with veggies, add sauce.
- Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in green onions.
- Thinly slice steaks.
- Stir steak into the pan with veggies and sauce.
- Divide rice between bowls, then top with ginger steak stir-fry.
- Sprinkle crispy shallots over top.
