Black peppercorn beef stir-fry over rice

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

Black peppercorn beef stir-fry over rice

Black peppercorn beef stir-fry over rice

Gluten-Free Friendly, Dairy-Free, No Added Sugar, Protein Plus

2 Servings, 610 Calories/Serving

20 Minutes

Fragrant black pepper and rich mushrooms shine in this umami-packed, steak stir-fry that comes together fast.

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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.
  • ¾ cup long-grain white rice
  • 2 teaspoons black peppercorns
  • 3 ounces organic cremini or other button mushrooms
  • 1 tablespoon cornstarch
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - garlic - ginger)
  • 3 organic scallions
  • ½ pound organic sugar snap peas
  • 10 ounces top sirloin steak strips

Nutrition per serving

Calories 610, Total Fat 17g (22% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 810mg (35% DV), Total Carb. 69g (25% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: 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.


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

Wash produce before use


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 and cover to keep warm.

While the rice cooks, prepare the rest of the meal.


Prep the stir-fry ingredients

  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the peppercorns. 
  • Remove the stems from the mushrooms; cut the caps into quarters.
  • In a small bowl, using a fork or whisk, mix together the cornstarch with half the stir-fry blend and 2 tablespoons [¼ cup] water to form a slurry.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Trim the ends from the snap peas and remove any strings if needed.


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 very lightly with salt and sprinkle with the crushed peppercorns.
In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.


Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to soften, 2 to 3 minutes. Stir in the snap peas and cook until bright green and crisp-tender, about 1 minute.
Stir the cornstarch slurry to recombine, then add the slurry and steak and any accumulated juices and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with the remaining stir-fry blend.


Transfer the rice to individual bowls and top with the stir-fry. Garnish with the scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Crush the peppercorns.
  • Mix the cornstarch slurry.
  • Garnish with the scallions.