Quick Ginger and Steak Stir-Fry
with Bok Choy
This dish is packed with the flavours of Chinese takeout and comes together in just 20 minutes! Warm green onion-studded jasmine rice is the perfect vessel to sop up the salty-sweet garlicky sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Steak
1 tbsp
Ginger-Garlic Puree
1 unit
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
¾ cup
Jasmine Rice
113 g
Bok Choy, chopped
2 unit
Green Onion
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
170 g
Carrot
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups water and 1/ 8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut carrot into 1/4-inch half moons. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey-garlic sauce and 1/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat steaks dry with paper towels, then season all over with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 4-6 min per side.**Transfer steaks to a cutting board to rest. Carefully wipe the pan clean.
Add 1 tbsp oil to the same pan, then half the garlic-ginger puree (use all for 4 ppl), bok choy and carrots. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.
Add sauce to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 3-4 min.
Fluff rice with a fork, then stir in green onions. Thinly slice steaks. Stir steak into the pan with veggies and sauce. Divide rice between bowls, then top with ginger steak stir-fry. Sprinkle crispy shallots over top.
