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Quick Ginger and Steak Stir-Fry

Quick Ginger and Steak Stir-Fry

with Bok Choy and Peppers

20-MIN MEAL
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This dish is packed with all 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!

Tags:Quick
Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

30 g

Ginger

1 unit

Beef Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

4 tbsp

Honey-Garlic Sauce

(ContainsSoy/Soja)

¾ cup

Jasmine Rice

113 g

Bok Choy, chopped

2 unit

Green Onion

28 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

160 g

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

0.19 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate108 g
Sugar27 g
Dietary Fiber3 g
Protein40 g
Cholesterol70 mg
Sodium1090 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Whisk
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Core, then cut pepper into 1/2-inch pieces. 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.

2

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.

3

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 to a cutting board to rest. Carefully wipe the pan clean.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then ginger, 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.

5

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

6

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.