Chinese five-spice steak stir-fry with rice two ways

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

Chinese five-spice steak stir-fry with rice two ways

Speedy Stir-Fry

Chinese five-spice steak stir-fry with rice two ways

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 680 Calories/Serving

30–40 Minutes

Crisp-tender vegetables, our signature paleo stir-fry blend, and Chinese five-spice form the backbone of this savory-sweet gluten-free steak dinner.

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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.
  • 1 cup jasmine rice*
  • 10 ounces cauliflower “rice”
  • 1¼ pounds top sirloin steak strips
  • 2 teaspoons Chinese five-spice powder
  • 5 ounces cremini mushrooms
  • 2 red bell peppers
  • 3 scallions
  • Sunbasket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • ¼ pound baby kale
  • 1 tablespoon sambal oelek (optional)
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
If everyone wants jasmine rice, you can add the cooked cauliflower “rice” to the stir-fry along with the kale, then follow the recipe as written.

Nutrition per serving

Calories 680, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 280mg (12% DV), Total Carb. 61g (22% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Tree Nuts

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the jasmine rice

  • Rinse the jasmine rice.
In a small sauce pot, combine the rice and 1½ 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.
While the jasmine rice cooks, prepare the cauliflower “rice.”

2

Cook the cauliflower “rice”

In a wok or large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower “rice,” season with salt, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Transfer to a medium bowl and cover partially to keep warm. Do not clean the pan.
While the cauliflower “rice” cooks, start preparing the stir-fry ingredients.

3

Prep the stir-fry ingredients

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, pepper, and the five-spice powder.
  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the bell peppers.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

4

Sear the steak

In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.

5

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Stir in the mushrooms, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the bell peppers and white parts of the scallions and cook until the peppers are crisp-tender, about 1 minute. Add the stir-fry blend and the steak and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the kaleand as much sambal oelek as you like. Season to taste with salt and pepper.

Serve

Transfer the jasmine rice and cauliflower “rice” to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure out the water for the rice.
  • Garnish the stir-fry with scallions.
  • Set the table.
  • Compliment the cook.
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