Quick Ginger and Tenderloin Steak Stir-Fry
with Bok Choy- 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: Tenderloin steak • Bok choy • 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) • Green onion • 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 flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum).
Ingredients
340 g
Tenderloin 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
2 unit(s)
Shanghai Bok Choy
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
- Using a strainer, rinse rice until water runs clear.
- 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. (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.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, then mince or grate ginger.
- Whisk together broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 1/3 cup (2/3 cup) water 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, When hot, add 1 tbsp (2 tbsp) oil, 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 bok choy and peppers. (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.
If you've opted for tenderloin steaks, cook them in the same way the recipe instructs you to cook the sirloin steaks.
