In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy Mongolian steaks over jasmine rice with bell pepper and scallions
Dairy-Free, Spicy, Protein Plus
2 Servings, 660 Calories/Serving
For that steak-house touch, dust the steaks with baking soda early on to tenderize the meat. Then, as the steaks finish cooking, bathe them in our Mongolian sauce amped up with gochujang for sweetness and spice with just the right kick.
In your bag
- ¾ cup jasmine rice
- 1 organic red or other bell pepper
- 6 organic scallions
- Sunbasket Mongolian sauce base (gluten-free tamari - toasted sesame oil - garlic - brown sugar - ginger)
- 2 teaspoons arrowroot powder
- 1 tablespoon gochujang
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 1 teaspoon baking soda
Calories 660, Total Fat 16g (21% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1330mg (58% DV), Total Carb. 89g (32% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 5g Added Sugars, 10% DV), Protein 36g
Contains: Wheat, Soybeans, Sesame (sesame)
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, Sesame.
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, start preparing the rest of the meal.
Prep the vegetables, sauce, and steaks
- Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
- Trim the root ends from the scallions; thinly slice the scallions. Set aside 2 tablespoons [¼ cup] of the green parts for garnish.
- In a small bowl, whisk together the Mongolian sauce base, arrowroot powder, ¼ cup [½ cup] water, and as much gochujang as you like, starting with half and adding more if you like.
- Pat the steaks dry with a paper towel; season generously with salt and pepper. Sprinkle the steaks on both sides with the baking soda, shaking off any excess.
Cook the vegetables
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the bell pepper and scallions and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.
Cook the steaks and sauce
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the steaks and cook, turning once, until browned but not yet cooked through, 2 to 3 minutes per side. Reduce the heat for the steaks to medium-low and add the Mongolian sauce. Cook, turning the steaks occasionally, until the sauce thickens and your desired doneness is reached. For medium-rare, that’s 2 to 3 minutes for New York strips and rib-eyes, 4 to 5 minutes for top sirloins, and 6 to 9 minutes for filet mignons.
Finish the rice
To the pot with the rice, stir in the bell peppers and scallions.
Transfer the rice to individual bowls and top with the steaks and sauce. Garnish with the reserved green parts of the scallions and serve.
- Rinse the rice.
- Measure the water for the rice.
- Time the cooking.
- Garnish the dish with the scallions.