Sue’s black peppercorn beef stir-fry over rice

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

Gluten-Free, Dairy-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 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
Ingredient IQ
What is the difference between cremini, brown, baby bella, Italian, and Roman mushrooms? Trick question! They are all names for the same mushroom: young portobello. Similar to white or button mushrooms, this variously named brown cousin is just a different strain, with a slightly denser consistency and a deeper, meatier flavor.

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

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

Wash produce before use

1

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, cover, and keep warm.
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.
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.

4

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 salt and pepper.

Serve

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.