Sweet Chili Organic Beef & Cabbage Stir-Fry
- Fish
- Soy
- Wheat
- Sesame
- Milk
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 soy, ponzu, Thai chili sauce, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions. The best part? It takes just 20 minutes from start to finish—now that’s what we call a winning dinner.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Organic Ground Beef
2.5 teaspoon
Rice Wine Vinegar
0.63 ounce
Sweet Thai Chili Sauce
2.52 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
4 ounce
Red Cabbage and Carrot Mix
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ 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.
While rice cooks, trim and thinly slice scallions, separating whites from greens.
In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ TBSP sweet soy glaze, and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.
Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute.
Add pork* and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes.
Stir in chili-ponzu mixture and cook, stirring, until slightly thickened, 1 minute more.
Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter until melted.
Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.
