Hanoi steak stir-fry with zucchini and bell pepper over steamed rice

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

Hanoi steak stir-fry with zucchini and bell pepper over steamed rice

Hanoi steak stir-fry with zucchini and bell pepper over steamed rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

Dust off that wok and master the art of stir-frying. Just combine your choice of protein with fresh veggies and an aromatic mix of curry powder, garlic, and fish sauce for delicious Vietnamese-inspired flavors. 

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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.
  • ¾ cup long-grain white rice
  • Your choice of protein
  • 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
  • Sunbasket stir-fry blend (fish sauce - toasted sesame oil - garlic - ginger)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 540, Total Fat 17g (22% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 860mg (37% DV), Total Carb. 64g (23% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Fish (anchovy), Sesame

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


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 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.


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. 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 crosswise into ¼-inch-thick half-moons. 
  • 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 if desired), 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. 
  • Time the cooking.
  • Garnish with the scallions.