Mongolian beef and vegetable stir-fry with fresh ramen
Better than takeout (and faster too!), this classic beef and veggie stir-fry features our custom, umami-rich blend that’s fragrant with garlic.
In your bag
- 6 ounces fresh ramen noodles
- 10 ounces top sirloin steak strips
- 5 ounces organic broccoli
- 3 organic scallions
- 1 cup chicken broth
- 1 organic lime
- Sun Basket gong bao sauce base (gluten-free tamari - sesame oil - fresh garlic - brown sugar - fresh ginger)
- 3 ounces organic shredded carrots
The term stir-fry was first used in 1945, in the cookbook How to Cook and Eat in Chinese by Buwei Yang Chao. Her description of the Chinese technique is a memorable one: “Roughly speaking, ch’ao may be defined as a big-fire-shallow-fat-continually-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short.”
Calories: 620, Protein: 57g (114% DV), Fiber: 12g (48% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 125mg (42% DV), Sodium: 1260mg (53% DV), Carbohydrates: 66g (22% DV), Total Sugars: 9g, Added Sugars: 4g (8% DV).
Contains: Wheat, 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.