In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
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.
Instructions
Wash produce before use
1
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.
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.
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.
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; 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.
4
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.
5
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.
Serve
Transfer the stir-fry to individual bowls and serve.
Kids Can!
- Measure the ginger.
- Time the cooking.
- Measure the water for the stir-fry.