Express
Weeknight Orange Beef Stir-Fry
with green beans and peppers
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Chef
Maija Barnes
You’ve probably seen orange chicken on a menu, but orange beef can be hard to come by. Our orange beef stir-fry is the perfect weeknight meal and we made it just for you! Enjoy tender beef with fresh, crisp green beans and peppers on top of fluffy rice. You’ll want to make most weeknights a Home Chef stir-fry night.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8½ oz. Cooked Jasmine Rice
- 6 oz. Trimmed Green Beans
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4 oz. Orange Ginger Sesame Sauce
- 3 oz. Roasted Red Peppers
- 2 Green Onions
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½ tsp. Sriracha 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)
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Calories670
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Carbohydrates75g
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Net Carbs72g
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Fat26g
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Protein35g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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. steak strips, working in batches, if necessary.
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If using diced chicken breasts, pat dry and season with a pinch of salt. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, season with a pinch of salt. Follow same instructions as steak strips in Step 3, breaking up until burger is heated through, 4-6 minutes.
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If using shrimp, pat dry and season with a pinch of salt. Follow same instructions as steak strips in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Halve green beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt. -
2 Start the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions to hot pan and stir, 30 seconds.
Add green beans and stir, 1 minute.Add 1/4 cup water and a pinch of salt and pepper. Cover and cook until green beans begin to soften, 3-5 minutes.Green beans will finish cooking in a later step. -
3 Add the Steak and Peppers
Add steak strips, Sriracha salt, and peppers to hot pan.
Stir occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Add sauce and 2 Tbsp. water. Stir until steak and vegetables are coated, 30-60 seconds.Remove from burner. Rest, 3 minutes. -
4 Heat Rice and Finish Dish
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 1-2 minutes.
Carefully remove from microwave. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with steak and vegetables and garnishing with green portions of green onions. Bon appétit!
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