
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sue’s black peppercorn beef stir-fry over rice
Dairy-Free, Gluten-Free
2 Servings, 820 Calories/Serving
20 Minutes
Fragrant black pepper and rich mushrooms shine in this childhood favorite from Sun Basket Test Kitchen Executive Sous Chef Jeremy, reminiscent of his mom’s recipe.
In your bag
- ¾ cup long-grain white rice
- 2 teaspoons black peppercorns
- 3 ounces organic cremini or other button mushrooms
- 1 tablespoon cornstarch
- Sun Basket stir-fry blend (gluten-free tamari - sesame oil - garlic - ginger)
- 3 organic scallions
- 10 ounces top sirloin steak strips
- ½ pound organic sugar snap or snow peas
Nutrition per serving
Calories: 820, Protein: 55g (110% DV), Fiber: 5g (20% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 8g (40% DV), Cholesterol: 125mg (42% DV), Sodium: 1520mg (63% DV), Carbohydrates: 73g (24% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains:
Soybeans
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.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the rest of the meal.
2
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, 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.
3
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.
4
Cook the vegetables; finish the stir-fry
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 salt and pepper.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Crush the peppercorns.
- Mix the cornstarch slurry.
- Garnish with the scallions.