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Thanks to a ripping hot pan, this stir-fry comes together in a flash. For maximum tropical vibes, spoon the beef over coconut rice and drizzle with premade scallion-ginger sauce.
Contains: fish, tree nuts.
What You Get
Dried sushi rice
Sirloin steak (see note below)
What You'll Need
Salt and freshly ground pepper
In a pot with a lid over medium-high heat, combine 1 cup rice, 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 20 minutes or according to package instructions. Remove the coconut rice from the heat and let stand, still covered, 5 minutes.
Meanwhile, remove the steak from the packaging and pat dry with paper towels. Season generously with salt and pepper on both sides. In a cast-iron pan over medium-high heat, warm 1 tablespoon vegetable oil. When the oil shimmers, add the steak and sear for 2 minutes on each side. Transfer the steak to a clean plate and refrigerate while you prepare the rest of the ingredients. Drain off any excess fat from the pan, if needed.
Peel and smash 8 cloves of garlic. Slice the onion (you should have about 1½ cups). Slice the scallions into 1-inch pieces (you should have about 1 cup). Transfer the steak to a cutting board and slice the steak against the grain into thick strips, about ¾ inch.
In the same pan used to sear the steak, warm ¼ cup vegetable oil over high heat. When the oil shimmers, add the beef slices and garlic. Cook until the garlic is fragrant, 1 minute. Pour in ¼ cup soy sauce and toss to coat. Add the scallions and onion, and stir-fry just until the vegetables are slightly tender and the slices of steak are firm but still pink at the center, 2 to 3 minutes.
Divide the coconut rice between bowls and top with the chopped steak. Drizzle generously with the scallion-ginger sauce and serve warm.Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.