Steak teppanyaki with stir-fried vegetables

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

Steak teppanyaki with stir-fried vegetables

Soy-Free, Gluten-Free, Dairy-Free, Paleo, Carb-Conscious

2 Servings, 640 Calories/Serving

20 Minutes

Wow a crowd (or just yourself) with this easy, paleo steak stir-fry inspired by the flying spatulas and flaming onion volcanoes of Japanese teppanyaki chefs.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Steak options:
  • 2 top sirloin steaks (about 5 ounces each)
  • 2 organic filet mignons (about 5 ounces each)
  • 2 organic rib-eyes (about 7 ounces each)
  • ½ teaspoon granulated garlic
  • ½ teaspoon ground ginger
  • ¼ pound organic cremini or other button mushrooms
  • 1 organic yellow onion
  • 2 organic zucchini or other summer squash
  • ¼ pound organic baby rainbow or other baby carrots
  • Sun Basket sweet sesame stir-fry blend (coconut aminos - coconut vinegar - sesame oil)

Nutrition per serving

Calories: 640, Protein: 55g (110% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4.5g, Saturated Fat: 9g (45% DV), Cholesterol: 150mg (50% DV), Sodium: 440mg (18% DV), Carbohydrates: 25g (8% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).

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

Marinate the steak

  • Pat the steak dry with a paper towel. Cut the steak into 1-inch pieces.
In a large bowl, sprinkle the steak with the granulated garlic and ginger. Season with salt and pepper and toss to coat. Let stand while you prepare the vegetables.

2

Prep the vegetables

  • Thinly slice the mushrooms.
  • Peel and thinly slice the onion.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Scrub or peel the carrots and trim the ends; cut the carrots on the diagonal into ¼-inch-thick slices.

3

Cook the steak

Prep and cook instructions are identical for all steak options.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

4

Cook the vegetables

In the same pan used for the steak, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
If the pan is dry, add 1 tablespoon oil. Warm over medium-high heat until hot but not smoking. Add the zucchini and carrots, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Stir in the mushrooms, onion, and sweet sesame stir-fry blend and cook until the sauce thickens, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the steak and vegetables to individual plates and serve.
Kids Can!
  • Scrub the carrots.
  • Measure the oil for the steak and vegetables.
  • Time the cooking.