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.
Beef Broth Concentrate
(Contains Soy, Sulphites, Wheat)
Bok Choy, chopped
(Contains Sulphites, Wheat)
Not included in your delivery
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.
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.
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.
Add sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 3-4 min.
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.