Vietnamese steak stir-fry with jasmine rice

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

Vietnamese steak stir-fry with jasmine rice

Speedy Stir-Fry

Vietnamese steak stir-fry with jasmine rice

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

2 Servings, 630 Calories/Serving

25–35 Minutes

Paleo- and family-friendly, our Vietnamese steak stir-fry boasts a rich umami flavor made possible by a splash of fish sauce and curry powder.

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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*
  • 2 or 3 cloves peeled fresh garlic
  • 1-inch piece fresh ginger
  • 1 red bell pepper
  • 2 summer squash
  • 2 limes
  • 1¼ pounds top sirloin steak strips
  • 1 teaspoon curry powder
  • ¼ pound shredded carrots
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • ¼ teaspoon red chile flakes (optional)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
The key to browning steak strips for a stir-fry is to start with a hot pan and dry meat, so pat the steak as dry as possible before cooking.

Nutrition per serving

Calories 630, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 340mg (15% DV), Total Carb. 59g (21% DV), Fiber 4g (14% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Fish

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 rice

  • Rinse the rice.
In a medium 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 rice cooks, prepare the stir-fry ingredients.

2

Prep the stir-fry ingredients

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper.
  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Juice 1 lime.

3

Sear the steak

  • 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 and pepper.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon neutral oil 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.

4

Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 2 to 3 neutral teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and ginger, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the curry powder and cook until fragrant, about 30 seconds. Add the bell pepper, squash, and carrots and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
Add the steak and any accumulated juices, lime juice, sesame oil, half the fish sauce, and as many chile flakes as you like. Cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and season to taste with more fish sauce, salt, and pepper.
While the vegetables cook, prepare the garnishes.

5

Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.
  • Cut the remaining lime into wedges.

Serve

Transfer the rice to individual bowls. Top with the stir-fry, garnish with the scallions and cilantro, and serve with the lime wedges.
Kids Can!
  • Rinse the rice.
  • Press the garlic (if you have a press).
  • Measure out the garlic and ginger.
  • Juice the lime.
  • Garnish the stir-fry.
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