In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak teppanyaki with stir-fried vegetables

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

Wow a crowd (or just yourself) with this easy, paleo steak stir-fry inspired by the flying spatulas and flaming onion volcanoes of Japanese teppanyaki chefs.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Steak options:
2 top sirloin steaks (about 5 ounces each)
2 organic filet mignons (about 5 ounces each)
2 organic rib-eyes (about 7 ounces each)
½ teaspoon granulated garlic
½ teaspoon ground ginger
¼ pound organic cremini or other button mushrooms
1 organic yellow onion
2 organic zucchini or other summer squash
¼ pound organic baby rainbow or other baby carrots
Sunbasket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)

Nutrition per serving

Calories 640, Total Fat 36g (46% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 440mg (19% DV), Total Carb. 25g (9% DV), Fiber 5g (18% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 55g
Contains: 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

Marinate the steak

Pat the steak dry with a paper towel. Cut the steak into 1-inch pieces.

In a large bowl, sprinkle the steak with the granulated garlic and ginger. Season with salt and pepper and toss to coat. Let stand while you prepare the vegetables.

Prep the vegetables

Thinly slice the mushrooms.
Peel and thinly slice the onion.
Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.

Cook the steak

Prep and cook instructions are identical for all steak options.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

Cook the vegetables

In the same pan used for the steak, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
If the pan is dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the zucchini and carrots, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Stir in the mushrooms, onion, and sweet sesame stir-fry blend and cook until the sauce thickens, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steak and vegetables to individual plates and serve.

Kids Can!

Scrub the carrots.
Measure the oil for the steak and vegetables.
Time the cooking.

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