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
Cooking Time5 minutes


serving amount

285 g

Petite Tender Steak

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 unit(s)

Beef Broth Concentrate

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

¾ cup

Jasmine Rice

113 g

Bok Choy, chopped

2 unit(s)

Green Onion

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)


Not included in your delivery

¼ tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories790 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate105 g
Sugar24 g
Dietary Fiber4 g
Protein40 g
Cholesterol75 mg
Sodium1350 mg
Trans Fat0.2 g
Potassium850 mg
Calcium50 mg
Iron6 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
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Cook rice
  • 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.