Quick Ginger and Steak Stir-Fry

Stir-Fry Special

Quick

with Sautéed Veggies

5 min

Difficulty: 2/3

Asian

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. Ingredients: Top sirloin steak • Sweet bell pepper • Jasmine rice • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Ginger • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Soy sauce (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) (soy, sulphites, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Green onion.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Medium Pot

Whisk

Measuring Cups

Grater

Tags

Quick

Speciality

Ready-in-20

Ingredients

Top Sirloin Steak

285 g

Beef Broth Concentrate

1 unit(s)

Soy Sauce

1 tbsp

Honey-Garlic Sauce

4 tbsp

Jasmine Rice

0.75 cup

Green Onion

2 unit(s)

Crispy Shallots

28 g

Sweet Bell Pepper

1 unit(s)

Ginger

30 g

Snow Peas

56 g

Salt

0.25 tsp

Oil

2 tbsp

Pepper

0.125 tsp

Preparation

Before starting, 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.
Wash and dry all produce.
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.
Thinly slice green onions.
Trim snow peas.
Peel, then mince or grate ginger.
To a small bowl, add broth concentrate, soy sauce, honey-garlic sauce, 1 tbsp (2 tbsp) ginger and 2 tbsp (1/4 cup) water. Whisk to mix. Set aside.

Heat a large non-stick pan over medium-high.
While pan heats, pat steaks dry with paper towels, then season all over with salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 4-6 min per side, until cooked to desired doneness.**
When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Carefully wipe the pan clean.

Reheat the same pan over medium.
Add 1 tbsp oil, peppers and snow peas. Cook for 2-3 min, stirring often, until tender-crisp.
Season with salt and pepper.