Saucy Beef & Cabbage Stir-Fry
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Saucy Beef & Cabbage Stir-Fry

Saucy Beef & Cabbage Stir-Fry

with Cilantro & Crispy Fried Onions

Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of umami ginger sauce, ponzu, sriracha, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.

Tags:
Quick
Easy Prep
Allergens:
Soy
Wheat
Fish
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

2 unit

Scallions

4 tablespoon

Umami Ginger Sauce

(Contains Soy, Wheat)

1 teaspoon

Sriracha

12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

4 ounce

Coleslaw Mix

1 unit

Crispy Fried Onions

(Contains Wheat)

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories810 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber1 g
Protein28 g
Cholesterol120 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Small Bowl
Large Pan

Instructions

Cook Rice
1

• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep
2

• While rice cooks, trim and thinly slice scallions, separating whites from greens.

Mix Sauce
3

• In a small bowl, combine ponzu, half the umami ginger sauce (all for 4 servings), half the vinegar (all for 4), and Sriracha to taste. TIP: If you like a sweeter sauce, stir in a pinch of sugar.

Start Stir-Fry
4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1 minute. • Add pork* and garlic powder; season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue to cook, stirring, until pork is cooked through, 1-2 minutes. • Stir in ponzu-ginger mixture and cook, stirring, until slightly thickened, 1 minute more.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp or beef* for pork (no need to break up shrimp into pieces!).

Finish Stir-Fry
5

• Stir in coleslaw mix and scallion greens to same pan; cook, stirring, until just tender, 2-3 minutes. • Taste and season with salt and pepper. Turn off heat.

Finish & Serve
6

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Drizzle with any remaining Sriracha if desired and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.