Quick Ginger and Steak Stir-Fry
with Sautéed Veggies- 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 • 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) • Snow peas • 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.
285 g
Top Sirloin Steak
1 unit(s)
Beef Broth Concentrate
1 tbsp
Soy Sauce
()
4 tbsp
Honey-Garlic Sauce
()
¾ cup
Jasmine Rice
2 unit(s)
Green Onion
28 g
Crispy Shallots
()
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
56 g
Snow Peas
¼ tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- Trim snow peas.
- Peel, then mince or grate ginger.
- To a small bowl, add broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 2 tbsp (1/4 cup) water. Whisk to mix. Set aside.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat steaks dry with paper towels, then season all over with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- Add 1 tbsp oil, peppers and snow peas. Cook for 2-3 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Add sauce to the pan with veggies.
- Cook for 2-3 min, stirring often, until sauce thickens slightly.
- While sauce cooks, thinly slice steaks.
- Stir steak into the pan with veggies and sauce.
- Fluff rice with a fork, then stir in green onions.
- Divide rice between bowls, then top with ginger steak stir-fry.
- Sprinkle crispy shallots over top.
