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

Soy-Free, Gluten-Free, Dairy-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)
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
  • 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)
Chef's Tip
The key to browning proteins for a stir-fry is to start with a hot pan and dry protein, so pat it as dry as possible before cooking. If making this dish for four people, cook your protein in two batches, adding more oil to the pan between batches if needed.

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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

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.

Serve

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.