Family Menu: Beef and broccoli teriyaki with jasmine rice

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

Family Menu: Beef and broccoli teriyaki with jasmine rice

Family Menu: Beef and broccoli teriyaki with jasmine rice

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

20–30 Minutes

In this lush, gluten-free stir-fry, beef top sirloin strips cook quickly in Sunbasket’s custom teriyaki sauce.

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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.
  • 1 cup jasmine rice
  • 1¼ pounds top sirloin steak strips
  • 1 yellow onion
  • Peeled fresh garlic
  • 1 red bell pepper
  • 10 ounces broccoli
  • 2 teaspoons arrowroot powder
  • 1 cup chicken broth
  • Sunbasket teriyaki sauce base (honey - gluten-free tamari - rice vinegar - sesame oil)
  • 3 scallions
  • Fresh basil

Nutrition per serving

Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 820mg (36% DV), Total Carb. 63g (23% DV), Fiber 4g (14% DV), Total Sugars 17g (Incl. 13g Added Sugars, 26% DV), Protein 31g
Contains: Soybeans


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

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the steak and remaining stir-fry ingredients.


Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.


Prep the remaining stir-fry ingredients

  • Peel and chop the yellow onion into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Remove the stem, ribs, and seeds from the bell pepper. Chop the bell pepper into 1-inch pieces.
  • Cut the broccoli into 1-inch florets.
  • In a medium bowl, with a whisk or fork, mix together the arrowroot powder, chicken broth, and teriyaki sauce base to form a slurry.


Cook the vegetables and finish the steak

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until the broccoli is bright green, 3 to 5 minutes. Stir in the onion, garlic, and bell pepper and cook until fragrant, 1 to 2 minutes.
Stir the arrowroot slurry to recombine, then add to the pan. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in the steak and any accumulated juices, bring to a simmer, and cook until the steak is cooked through, 1 to 2 minutes for medium.
While the stir-fry cooks, prepare the garnishes.


Prep the scallions and basil; finish the stir-fry

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Strip the basil leaves from the stems; coarsely tear the leaves.
Remove the stir-fry from the heat, season to taste with salt and pepper, and stir in the basil.


Transfer the rice to individual bowls. Top with the beef and vegetables. Garnish with the scallions and serve.

Kids can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Mix the slurry.
  • Strip and tear the basil leaves.
  • Serve the meal.