Gingered steak stir-fry

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

Gingered steak stir-fry

Gluten-Free, Carb-Conscious, Lean & Clean, Dairy-Free, Paleo, Diabetes-Friendly, Mediterranean, Soy-Free

2 Servings, 370 Calories/Serving

20 Minutes

This simple Chinese stir-fry showcases a colorful mix of tomato, broccoli, bell pepper, and your choice of protein—all seasoned with an earthy coriander-cumin spice blend.

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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.
  • 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
  • Sun Basket coriander-cumin spice blend (coriander - cumin)
  • 1 teaspoon red chile flakes (optional)
Chef's Tip
If you have a couple extra minutes, instead of sprinkling the chile flakes directly on the stir-fry, you can make a chile oil that will infuse the whole dish with the chile flavor. In Step 1, place as many chile flakes as you like in a small heatproof bowl. In a wok or large frying pan over medium heat, warm 2 tablespoons [¼ cup] neutral oil until hot but not smoking. Carefully pour the oil over the chile flakes and let cool. After removing the stir-fry from the heat at the end of Step 4, stir in 2 to 4 teaspoons chile oil and serve any remaining oil on the side.

Nutrition per serving

Calories: 370, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 95mg (32% DV), Sodium: 140mg (6% DV), Carbohydrates: 25g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

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

Prep the chile oil (optional) and the vegetables

  • Make the chile oil (optional, see Chef’s Tip).
  • 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.

2

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.
  • 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.

3

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 or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken or tofu. Transfer to a plate. Do not clean the pan.

4

Cook the vegetables; finish the stir-fry

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.
Add your protein and any accumulated juices, tomato, and ¼ cup [⅓ cup] water and 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.

Serve

Transfer the stir-fry to individual plates and serve.
Kids Can!
  • Measure the ginger.
  • Time the cooking.
  • Measure the water for the stir-fry.