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Hawaiian steak stir-fry with broccoli and pineapple

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

Instructions

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

Wash produce before use

Cook the rice

In a fine-mesh strainer, rinse the rice.

In a medium sauce pot, combine the rice and 3 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prep and cook the stir-fry.

Prep the stir-fry ingredients

Cut the broccoli into 1-inch florets.
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.

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 generously with salt and pepper.

In a large wok or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.
While the steak cooks, prepare the remaining ingredients.

Prep the remaining ingredients

Drain the pineapple on a paper-towel-lined plate.
Trim the root ends from the scallions; thinly slice the scallions.
Coarsely chop the cilantro.

Finish the stir-fry

In the same pan used for the steak, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the bell pepper, ginger, garlic, pineapple, teriyaki glaze, steak, and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the scallions, cilantro, and sesame seeds. Season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the stir-fry, and serve.

Kids can!

Rinse the rice.
Press the garlic (if you have a press).
Measure out the ginger and garlic.
Set the table.
Compliment the cook.

Similar Recipes

Speedy Stir-Fry

Hawaiian steak stir-fry with broccoli and pineapple

Gluten-Free, Dairy-Free

4 Servings, 690 Calories/Serving

25 – 35 Minutes

This Hawaiian-inspired steak stir-fry brings tropical flavors to this easy gluten-free and family-friendly dinner.

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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.

1½ cups jasmine rice
¾ pound broccoli
1 red bell pepper
1-inch piece fresh ginger
1 or 2 cloves peeled fresh garlic
1¼ pounds top sirloin steak strips
¾ pound chopped peeled pineapple
3 scallions
3 or 4 sprigs fresh cilantro
Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - sesame oil)
1 tablespoon toasted sesame seeds

Chef's Tip

Pineapple takes nicely to the grill; cook the chopped peeled fruit over a medium-hot fire (or in a grill pan over medium-high heat) until slightly charred, 1 to 2 minutes per side. It can be stirred into this stir-fry, sprinkled with chile flakes for a lively side, or served with sorbet for a tropical dessert.

Nutrition per serving

Protein: 43g (86% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 100mg (33% DV), Sodium: 710mg (30% DV), Carbohydrates: 86g (29% DV), Total Sugars: 21g, Added Sugars: 9g (18% 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.