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Quick Ginger and Steak Stir-Fry
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Quick Ginger and Steak Stir-Fry

Quick Ginger and Steak Stir-Fry

with Bok Choy

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes


serving amount

285 g

Beef Steak

1 tbsp

Ginger-Garlic Puree

1 unit

Beef Broth Concentrate

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

¾ cup

Jasmine Rice

113 g

Bok Choy, chopped

2 unit

Green Onion

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

170 g


Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories850 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate114 g
Sugar27 g
Dietary Fiber3 g
Protein40 g
Cholesterol75 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, add 1 1/4 cups water and 1/ 8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, peel, then cut carrot into 1/4-inch half moons. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey-garlic sauce and 1/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat steaks dry with paper towels, then season all over with salt and pepper.

Pan-fry steaks

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 4-6 min per side.**Transfer steaks to a cutting board to rest. Carefully wipe the pan clean.

Start stir-fry

Add 1 tbsp oil to the same pan, then half the garlic-ginger puree (use all for 4 ppl), bok choy and carrots. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.

Finish stir-fry

Add sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 3-4 min.

Finish and serve

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.

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