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
- ¼ pound organic broccoli
- 3 organic scallions
- Sun Basket Mongolian stir-fry sauce base (gluten-free tamari - toasted sesame oil - garlic - brown sugar - ginger)
- 3 ounces organic shredded carrots
If making this dish for four people, cook the steak strips in two batches, adding more oil to the pan between batches if needed.
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: 45g (90% DV), Fiber: 11g (44% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 80mg (27% DV), Sodium: 840mg (35% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, 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.