Hanoi steak stir-fry with zucchini and pepper over white rice

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

Customer Favorite

Hanoi steak stir-fry with zucchini and pepper over white rice

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 540 Calories/Serving

20 Minutes

In this Vietnamese-inspired meal, curry powder and a splash of fish sauce bring robust flavor to stir-fried vegetables and your choice of protein.

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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.
  • ¾ cup long-grain white rice
  • 1 organic zucchini or yellow squash
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • 1 teaspoon curry powder
  • 2 ounces organic shredded carrots
  • Sun Basket stir-fry blend (fish sauce - toasted sesame oil - garlic - ginger)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 540, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3g (15% DV), Cholesterol: 70mg (23% DV), Sodium: 790mg (33% DV), Carbohydrates: 64g (21% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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.


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

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ 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. Meanwhile, prepare the rest of the meal.


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.
  • 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.


Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken or tofu. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the zucchini in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Trim the root ends from the scallions; thinly slice the scallions for garnish.


Cook the vegetables; finish the stir-fry

In the same pan used for your protein, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the zucchini, bell pepper, and curry powder, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to brown, 2 to 3 minutes.
Add your protein and any accumulated juices, carrots, half the stir-fry blend (adding more to taste), and as much sambal oelek as you like. Cook, stirring occasionally, until the vegetables are just tender and your protein is cooked through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls. Top with the stir-fry and dollop with any remaining sambal oelek, if desired. Garnish with the scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Garnish with the scallions.