Lemongrass steak stir-fry over cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemongrass steak stir-fry over cauliflower “rice”

One-Pan Meal

Lemongrass steak stir-fry over cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

30–45 Minutes

In this paleo and gluten-free Southeast Asian stir-fry, fresh vegetables and top sirloin beef strips are sautéed in our fragrant lemongrass paste and served over cauliflower “rice.”

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • 1 head organic cauliflower
  • 1 head organic baby bok choy
  • 3 ounces organic cremini or other button mushrooms
  • 3 organic scallions
  • 1 organic lime
  • 4 or 5 sprigs organic fresh basil
  • Sunbasket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
Chef's Tip
For an even simpler side, instead of ricing the cauliflower, cut it into 1-inch florets then either steam the florets or place them on a sheet pan, drizzle with oil, season with salt and pepper, spread in an even layer, and roast in a 425°F oven until tender, about 15 minutes.
Ingredient IQ
The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.

Nutrition per serving

Calories 590, Total Fat 40g (51% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 150mg (7% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 37g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Sear the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

2

Prep and cook the cauliflower “rice”

  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Transfer to a large bowl and cover to keep warm. Wipe out the pan.
While the cauliflower cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise on the diagonal into 1-inch-wide pieces.
  • Thinly slice the mushrooms.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Cut the lime into wedges for garnish.
  • Strip the basil leaves from the stems; coarsely chop the leaves.

4

Cook the stir-fry

In the same pan used for the cauliflower, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the bok choy, mushrooms, and lemongrass paste and cook, stirring to coat, until the bok choy and mushrooms start to soften, 2 to 3 minutes.
Return the steak and any accumulated juices to the pan and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Remove from the heat and stir in the basil. Season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls. Top with the stir-fry, garnish with the scallions, and serve with the lime wedges.
Kids Can!
  • Time the cauliflower “rice.”
  • Strip the basil leaves.
  • Garnish the stir-fry.
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