Steak stir-fry with sweet peppers and baby bok choy

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

Steak stir-fry with sweet peppers and baby bok choy

Steak stir-fry with sweet peppers and baby bok choy

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

25–40 Minutes

Let’s hear it for our organic farmers. Thanks to them, we give you the cream of the crop: juicy tomato, fresh bok choy, and sweet mini peppers, all stir-fried with your choice of protein.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 teaspoon red chile flakes (optional)
  • 1 organic yellow onion
  • 6 ounces organic sweet mini peppers
  • 1 organic Roma or other tomato
  • 2 heads organic baby bok choy
  • 1-inch piece organic fresh ginger
  • Your choice of protein
  • Sunbasket coriander-cumin spice blend (coriander - cumin)

Nutrition per serving

Calories 450, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 200mg (9% DV), Total Carb. 20g (7% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 36g

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.


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

Wash produce before use


Make the chile oil (optional for adding heat)

  • Put as many chile flakes as you like in a small heatproof bowl.

In a wok or large frying pan over medium heat, warm 2 tablespoons [¼ cup] neutral oil until hot but not smoking. Carefully pour the oil over the chile flakes and let cool. Do not clean the pan. While the chile oil is cooling, prepare the rest of the meal.


Prep the vegetables

  • Peel the onion and cut into 1-inch pieces. 
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers lengthwise into quarters.
  • Cut away the core from the tomato; cut the tomato lengthwise into quarters and then in half crosswise.
  • Trim the root ends from the bok choy; cut the bok choy crosswise into 1-inch-wide pieces.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp]. 


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 lightly with salt and pepper.
  • Chicken breast or pork loin chops: Pat the meat dry with a paper towel; cut into 1-inch strips. Season lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.


Cook your protein

In the same pan used to heat the oil for the chile oil, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan.


Cook the vegetables

In the same pan used for your protein, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add the onion and sweet mini peppers, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. 

Stir in the tomato, bok choy, ginger, and coriander-cumin spice blend and cook until fragrant, 1 to 2 minutes. Stir in ¼ cup [⅓ cup] water, cover, and cook until the liquid has thickened slightly, 1 to 2 minutes. 


Finish the stir-fry

To the pan with the vegetables, stir in your protein and any accumulated juices and 1 to 2 tablespoons chile oil, if using. Cook uncovered until the liquid has mostly evaporated, the vegetables are crisp-tender, and your protein is heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper. 


Transfer the stir-fry to individual bowls and serve the remaining chile oil on the side, if desired.  

Kids Can!
  • Measure the ginger.
  • Measure the water for the vegetables.
  • Time the cooking.