Chili-Steak Stir-Fry

Hello, Steak!

Spicy

High Protein

Quick

Chili-Steak Stir-Fry

with Crispy Shallot Rice

7 min

Difficulty: 1/3

Chinese

Ingredients: Top sirloin steak • Sweet bell pepper • Jasmine rice • Yellow onion • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Grade A egg • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cilantro.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Ineligible-reco

Spicy

High Protein

Pan-asian-plates

Quick

New

Noodle-stir-fry

No Extra Cost

Ingredients

Top Sirloin Steak

285 g

Egg

1 unit(s)

Jasmine Rice

0.75 cup

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Cilantro

7 g

Crispy Shallots

28 g

Sweet Chili Sauce

2 tbsp

Ginger Sauce

4 tbsp

Soy Sauce

1 tbsp

All-Purpose Flour

1 tbsp

Oil

2.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices.
Roughly chop cilantro.

On a clean board, pat steak dry with paper towels, then cut into 1/4-inch thick slices, against the grain.
In a large bowl, whisk together egg and 1 tbsp (2 tbsp) flour.
Add steak. Season with pepper, then mix until coated. Set aside.
In a small bowl, combine ginger sauce, sweet chili sauce and soy sauce. (NOTE: This is your chili sauce!)

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
Transfer veggies to a plate.

To the same pan, add 2 tbsp (4 tbsp) oil, then steak. Cook for 2-3 min, using tongs to flip once, until golden, crispy and cooked through.** Season with salt and pepper.
Add prepared chili sauce (from step 3) and veggies. Cook for 1 min, stirring often, until sauce thickens. (NOTE: Scrape up any brown bits from bottom of pan, this will add more flavour!)