Mongolian beef and spinach stir-fry over steamed rice

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

Mongolian beef and spinach stir-fry over steamed rice

Mongolian beef and spinach stir-fry over steamed rice

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 650 Calories/Serving

20 Minutes

The secret to this Mongolian stir-fry is in the sauce, literally. Sweet, savory, and full of flavor, our stir-fry base combines tamari, toasted sesame oil, garlic, and ginger. 

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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.
  • ¾ cup long-grain white rice
  • Your choice of protein
  • 1 teaspoon baking soda
  • 1 organic yellow onion
  • 3 organic scallions
  • Sunbasket Mongolian stir-fry base (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 2 tablespoons coconut sugar
  • 6 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 650, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1190mg (52% DV), Total Carb. 73g (27% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 6g Added Sugars, 12% DV), Protein 42g
Contains: Tree Nuts (coconut), Soybeans, Sesame

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


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. Meanwhile, prepare the rest of the meal.


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. 
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. 
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel.

In a medium bowl, sprinkle the steak, chicken, or pork with the baking soda and toss to coat (skip this step for shrimp, scallops, tofu, or plant-based chicken). Let stand for 4 to 6 minutes. Meanwhile, prepare the vegetables.


Prep the vegetables

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Trim the root ends from the scallions; cut the scallions crosswise into 1-inch lengths, keeping the white and green parts separate.


Cook your protein

  • If using steak, chicken, or pork, rinse thoroughly under cold water to remove the baking soda; drain well. Pat dry with a paper towel. 
  • Season your protein with salt and pepper; if using shrimp or scallops, season lightly. 

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan.


Cook the stir-fry

In the same pan used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the Mongolian stir-fry base, coconut sugar, and ¼ cup [½ cup] water and bring to a boil. Reduce to a simmer and cook until the sauce is thickened slightly, 1 to 2 minutes. 

Add the green parts of the scallions and cook, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes. Stir in your protein and any accumulated juices and cook until heated through, about 1 minute. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 


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

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and stir-fry.
  • Measure the onion.
  • Time the cooking.