In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy Mongolian steaks over jasmine rice with bell pepper and scallions
Dairy-Free, Spicy, Protein Plus
2 Servings, 650 Calories/Serving
25–40 Minutes
Enjoy a steakhouse-quality meal in your very own kitchen! We pair jasmine rice and sauteed veggies with tender steak, bathed in a sweet-spicy sauce with just the right kick.
In your bag
- ¾ cup jasmine rice
- 1 organic red or other bell pepper
- 3 organic scallions
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- Sunbasket honey-tamari blend
- 1 ounce ginger-garlic-scallion confit
- 2 teaspoons arrowroot powder
- 1 tablespoon gochujang
Nutrition per serving
Calories 650, Total Fat 15g (19% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 440mg (19% DV), Total Carb. 92g (33% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 7g Added Sugars, 14% DV), Protein 34g
Contains:
Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
2
Prep the vegetables, steaks, and sauce
- Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
- Trim the root ends from the scallions; thinly slice the scallions. Set aside 2 tablespoons [¼ cup] of the green parts for garnish.
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a small bowl, whisk together the honey-tamari blend, ginger-garlic-scallion confit, arrowroot powder, ¼ cup [½ cup] water, and as much gochujang as you like, starting with half and adding more to taste.
3
Cook the vegetables
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the bell pepper and scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.
4
Cook the steaks and sauce
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the steaks and cook, turning once, until browned but not yet cooked through, 2 to 3 minutes per side. Reduce the heat to medium-low and add the Mongolian sauce. Cook, turning the steaks occasionally, until the sauce thickens and your desired doneness is reached. For medium-rare, that’s 2 to 3 minutes for New York strips and rib-eyes, 4 to 5 minutes for top sirloins, and 6 to 9 minutes for filet mignons.
5
Finish the rice
To the pot with the rice, stir in the bell peppers and scallions.
Serve
Transfer the rice to individual bowls and top with the steaks and sauce. Garnish with the reserved green parts of the scallions and serve.
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Time the cooking.
- Garnish the dish with the scallions.