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
Gluten-Free, Dairy-Free, Protein Plus
2 Servings, 650 Calories/Serving
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.
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
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
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.
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.
- Rinse the rice.
- Measure the water for the rice and stir-fry.
- Measure the onion.
- Time the cooking.