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

Dairy-Free, Gluten-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)
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
  • 10 ounces top sirloin steak strips
  • 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
Chef's Tip
Dusting the beef in a little bit of baking soda and letting it stand for a few minutes raises its pH, which helps tenderize it by making it more difficult for the proteins to bond. For an even more tender result, let the dusted meat stand for 20 to 30 minutes. Always rinse off the baking soda before cooking. If making this dish for four people, cook the steak in two batches, adding more oil to the pan between batches if needed.

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.