Steak stir-fry with broccoli, carrots, and sesame seeds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Steak stir-fry with broccoli, carrots, and sesame seeds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

20 Minutes

This classic stir-fry checks all the boxes thanks to our savory house-made sauce and a colorful medley of vegetables cooked to just the right crisp-tender crunch.

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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 pound organic broccoli
  • 1 organic yellow onion
  • 1 organic carrot
  • Your choice of protein
  • 2 teaspoons arrowroot powder
  • Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
  • 1½ teaspoons sesame seeds

Nutrition per serving

Calories 450, Total Fat 21g (27% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 450mg (20% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 4g Added Sugars, 8% DV), Protein 38g

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

Prep and steam the vegetables

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Peel the onion and cut in half lengthwise, then thinly slice crosswise.
  • Scrub or peel the carrot and trim the ends; thinly slice the carrot on the diagonal.

In a wok or large frying pan, bring ¼ cup [½ cup] water to a boil. Add the broccoli, onion, and carrot and cook until the vegetables are just tender, 4 to 5 minutes. Drain the vegetables and transfer to a plate. Wipe the pan dry. While the vegetables are cooking, prepare your protein.

2

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. Season with salt and pepper. Coat with the arrowroot powder. 

 

Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. Coat with the arrowroot powder. 

 

Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper. Coat with the arrowroot powder. 

 

Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper. Coat with the arrowroot powder.

3

Cook your protein; finish the stir-fry

In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add your protein, spread in a single layer, and cook, undisturbed, 3 to 5 minutes for jumbo shrimp and 1 to 2 minutes for all other proteins, then turn and cook until lightly browned, about 1 minute. (If using shrimp, transfer them to a plate.) 

Add the steamed vegetables and stir-fry blend to the pan and cook, stirring occasionally, until your protein is cooked through and the sauce has thickened slightly, 4 to 5 minutes. (If using shrimp, return them to the pan and stir to incorporate.) Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the stir-fry to individual bowls, garnish with the sesame seeds, and serve.

Kids Can!
  • Scrub the carrot.
  • Measure the water for steaming the vegetables.
  • Time the cooking.
  • Garnish with the sesame seeds.