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

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

25 – 35 Minutes

In this gluten-free meal, curry powder and a splash of fish sauce bring depth and umami to stir-fried steak and a colorful array of vegetables.

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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.
  • ½ cup jasmine rice
  • 1 summer squash
  • 1 red bell pepper
  • 1 lime
  • 10 ounces top sirloin steak strips
  • 1 teaspoon curry powder
  • 2 ounces shredded carrots
  • Sun Basket stir-fry blend (fresh garlic - fresh ginger - fish sauce - sesame oil)
  • 1 tablespoon sambal oelek (optional)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro

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

Protein: 36g (72% DV), Fiber: 4g (16% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 9g (45% DV), Cholesterol: 105mg (35% DV), Sodium: 2000mg (83% DV), Carbohydrates: 51g (17% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Fish


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

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry ingredients.


Prep the stir-fry ingredients

  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
  • Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper.
  • Juice half the lime; cut the remaining half into wedges for garnish.


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 large wok or frying pan over medium-high heat, warm 1 tablespoon 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.


Cook the vegetables; finish the stir-fry

In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the squash and curry powder, season with salt and pepper, and cook, stirring occasionally, until the squash is starting to brown, 2 to 3 minutes. Stir in the bell pepper and carrots and cook until just starting to soften, 1 to 2 minutes. Add the steak and any accumulated juices, stir-fry blend, lime juice, and as much sambal oelek as you like and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the garnishes.


Prep the garnishes

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Coarsely chop the cilantro.



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 cilantro and serve with the lime wedges.

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