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Family Menu: Beef and broccoli teriyaki with jasmine rice

Gluten-Free, Dairy-Free

4 Servings, 600 Calories/Serving

20 – 30 Minutes

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

Ingredients

  • 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
  • Sun Basket teriyaki sauce base (honey - gluten-free tamari - rice vinegar - sesame oil)
  • 3 scallions
  • Fresh basil

Chef's Tip

To get a nice brown sear on the steak strips, dry the meat as thoroughly as possible , and give the pan plenty of time to heat before you start cooking.

Nutrition per serving

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve

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.

Protein: 31g (62% DV), Fiber: 4g (16% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4g, Saturated Fat: 7g (35% DV), Cholesterol: 85mg (28% DV), Sodium: 820mg (34% DV), Carbohydrates: 63g (21% DV), Total Sugars: 17g, Added Sugars (Honey; chicken broth contains trace amounts of organic cane sugar): 13g (26% DV). Contains: Soy