Express
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Auntie's Bell Pepper & Steak Strip Stir-Fry
with rice and crispy wontons
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Chef
Jimmy Shay
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In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Cooked White Rice
- 1 Red Bell Pepper
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2 fl. oz. Brown Stir Fry Sauce
- 2 Tbsp. Tomato Puree
- 4 Green Onions
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½ oz. Wonton Strips
- 2 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ¼ tsp. Red Pepper Flakes
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)
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Calories640
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Carbohydrates52g
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Net Carbs47g
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Fat31g
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Protein34g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary.
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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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1 Start the Vegetables
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Let heat, 1 minute.After 1 minute, add bell peppers to hot pan and stir occasionally until browned and mostly tender, 5-7 minutes.Add minced garlic and chili pepper (to taste), white portions of green onions, and half the green portions of green onions (reserve remaining for garnish). Stir occasionally until fragrant and bell peppers are tender, 1-2 minutes.While vegetables cook, continue recipe. -
2 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
Place another large non-stick pan over medium-high heat and add 4 tsp. olive oil. Add steak strips to hot pan. Season with half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for sauce) and 1/4 tsp. salt.Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
3 Make Sauce and Add Steak Strips
Add tomato puree to hot pan with vegetables. Stir often until fragrant and starting to brown, 1-2 minutes.
Stir in 1/2 cup water, stir fry sauce, red pepper flakes (to taste), remaining Asian garlic, ginger & chile seasoning (to taste), 1/4 tsp. salt, and a pinch of pepper, scraping bottom of pan to release any browned bits. Bring to a simmer.Once simmering, stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner.Transfer steak strips to pan and stir to combine. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with steak strips and vegetables and garnishing with wonton strips and remaining green portions of green onions. Bon appétit!
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