Mongolian beef and spinach stir-fry over rice

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

Mongolian beef and spinach stir-fry over rice

Gluten-Free, Dairy-Free

2 Servings, 660 Calories/Serving

20 Minutes

In this gluten-free, Mongolian-inspired stir-fry, tender beef strips are tossed in a tangy-sweet sauce and served atop fluffy rice.

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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.
  • ¾ cup long-grain white rice
  • 10 ounces top sirloin steak strips
  • 1 teaspoon baking soda
  • 1 organic yellow onion
  • 3 organic scallions
  • Sun Basket 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: 660, Protein: 40g (80% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 80mg (27% DV), Sodium: 1280mg (53% DV), Carbohydrates: 75g (25% DV), Total Sugars: 11g, Added Sugars: 7g (14% DV).
Contains: Tree Nuts (coconut), 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.

Instructions

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

Wash produce before use

1

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.
While the rice cooks, prepare the rest of the meal.

2

Tenderize 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.
In a medium bowl, sprinkle the steak with the baking soda and toss to coat. Let stand for 4 to 6 minutes.
While the steak tenderizes, prepare the vegetables.

3

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.

4

Sear the steak

  • Rinse the steak thoroughly under cold water to remove the baking soda; drain well. Pat the steak dry with a paper towel. Season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 to a plate. Do not clean the pan.

5

Cook the stir-fry

In the same pan used for the steak, 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. Add 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 steak and any accumulated juices and green parts of the scallions and cook, stirring occasionally, until the steak is cooked through and the vegetables are just tender, 2 to 3 minutes. 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.

Serve

Transfer the rice to individual bowls, top with the beef and spinach stir-fry, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and stir-fry.
  • Measure the onion.