Express
Premium
Mongolian-Style Sliced Beef Stir-Fry
with mixed vegetables and rice
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Soy
Chef
Laura Alpern
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In Your Box (serves 4)
- 20 oz. Steak Strips
- 12 oz. Broccoli Florets
- 10.94 oz. Long Grain White Rice
- 8 oz. Coin Cut Carrots
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1 fl. oz. Tamari Soy Sauce (GF)
- 4 Green Onions
- 0.92 oz. Brown Sugar
- 1 Tbsp. Minced Garlic and Chili Pepper
- 2 Tbsp. Cornstarch
- 2 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJRg9Oy
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Calories670
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Carbohydrates87g
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Net Carbs81g
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Fat20g
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Protein38g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice, 3/4 the garlic salt (reserve remaining for vegetables), and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into 1" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli, carrots, a pinch of salt, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated and vegetables are tender, 7-9 minutes.Uncover and stir in half the minced garlic and chili pepper (to taste; reserve remaining for steak strips), white portions of green onions, and remaining garlic salt until combined, 30-60 seconds.Transfer vegetables to a plate and cover with foil. Keep pan over medium heat; no need to wipe clean. -
4 Cook Steak Strips, Add Sauce, and Finish Dish
Add 2 tsp. olive oil, steak strips, and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.
While steak strips cook, in a mixing bowl, combine soy sauce, brown sugar, 1/4 tsp. salt, 1/4 cup water, remaining minced garlic and chili pepper (to taste), and cornstarch. Set aside.Reduce heat to low and stir in cornstarch mixture (to taste) until combined and sauce is slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with vegetables, steak strips, and green portions of green onions. Bon appétit!
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