Gingered steak stir-fry with broccoli and bell pepper

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

Gingered steak stir-fry with broccoli and bell pepper

Gingered steak stir-fry with broccoli and bell pepper

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 370 Calories/Serving

20 Minutes

Heat is one of the magical elements of cooking. In this Chinese stir-fry, heat turns fibrous broccoli into crisp-tender florets; firm tomato into soft, juicy bites; and fresh ginger into a fragrant delight.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • ½ pound organic broccoli
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 1-inch piece organic fresh ginger
  • 1 organic Roma or other tomato
  • Your choice of protein
  • Sunbasket coriander-cumin spice blend (coriander - cumin)
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 370, Total Fat 16g (21% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 140mg (6% DV), Total Carb. 25g (9% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 37g

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


Prep the vegetables

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Peel and coarsely chop the onion. 
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp]. 
  • Cut away the core from the tomato; cut the tomato lengthwise into quarters.


Prep your protein

Steak, chicken, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.

Chicken breasts or pork loin chops: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.

Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

Plant-based chicken: Pat the plant-based chicken dry with a paper towel. Season with salt and pepper.


Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for scallops, steak, pork, tofu, or plant-based chicken; and 3 to 5 minutes for chicken. Transfer to a plate. Do not clean the pan.


Cook the vegetables

In the same pan used for your protein, warm 2 to 3 teaspoons oil over high heat until hot but not smoking. Stir in the broccoli, season with salt and pepper, and cook until lightly browned and starting to soften, 1 to 2 minutes. 

Reduce the heat to medium-high and add the onion, bell pepper, ginger, coriander-cumin spice blend, and as many chile flakes as you like. Cook, stirring occasionally, until the onion and bell pepper start to soften, 2 to 3 minutes.


Finish the stir-fry

To the pan with the vegetables, add your protein and any accumulated juices, tomato, and ¼ cup [⅓ cup] water. Cook, stirring occasionally, until the tomato starts to soften and the protein is cooked through, 1 to 3 minutes. Remove from the heat. Season to taste with salt and pepper and any remaining chile flakes, if desired.


Transfer the stir-fry to individual bowls and serve.

Kids Can!
  • Measure the ginger.
  • Time the cooking.
  • Measure the water for the stir-fry.