Mongolian Beef with Ribeye Steak

and roasted Chinese broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy

A note about serious food allergies

This dish delivers horde-sized flavors without you having to roam around for a take-out menu. Leafy Chinese broccoli, or gai lan, brings a beautiful, slightly bitter, flavor to the dish. Add that to the green onions and ribeye steak strips being finished in a balanced sauce of salt, sweet, and heat. Place this meaty stir-fry on top of a bed of rice, and you have a meal fit for a king, or khan.

In Your Box (serves 2)

  • 10 oz. Chinese Broccoli
  • 2 Garlic Cloves
  • 4 Green Onions
  • Info
    1 oz. Roasted Peanuts
  • 10 oz. Sliced Ribeye Steak
  • ½ cup Jasmine Rice
  • Info
    1 fl. oz. Soy Sauce
  • ½ oz. Light Brown Sugar
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ¼" off ends of Chinese broccoli and halve stalks, separating stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Trim and cut green onions into ½" pieces. Coarsely chop peanuts. Pat ribeye steak strips dry, and season with a pinch of salt and pepper.

  • Step 2 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, roast broccoli.

  • Step 3 - Roast the Chinese Broccoli

    Roast the Chinese Broccoli

    Place Chinese broccoli, stems and tops, on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 6-8 minutes. While broccoli roasts, sear ribeye steak strips.

  • Step 4 - Sear the Ribeye Steak Strips

    Sear the Ribeye Steak Strips

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place ribeye steak strips in hot pan. Cook undisturbed until browned, 1-2 minutes. Transfer to a plate. Ribeye steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Add garlic and 1 tsp. olive oil to pan used to sear ribeye steak strips over medium-high heat. Stir constantly until fragrant, 30 seconds. Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste). Bring to a simmer, and stir occasionally until sauce thickens, 3-4 minutes. Stir in ribeye steak strips and green onions, and cook until no pink remains on steak, 1-2 minutes. Add Chinese broccoli to stir-fry and toss. Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!