Sweet Soy Steak Strips with Rice & Cabbage

Name: Sweet Soy Steak Strips with Rice & Cabbage & for parents: spicy mushrooms & scallions
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 2 piece Garlic; ½ piece Red chili pepper; 200 g Chopped sweetheart cabbage; 35 g East Asian-style sauce; ⅔ bunch Scallions; 200 g Steak strips; 250 g Mushrooms; 150 g White long grain rice; 1 tablespoon Olive oil; 1 teaspoon Sugar; 2 tablespoon Sunflower oil; 1 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

& for parents: spicy mushrooms & scallions

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The green tips of scallions have a more mild flavour compared to the white part. This makes the white parts better for cooking and the green parts better for garnishing!

Tags:

Calorie Smart

•Extra Veggies

•Family

•High Protein

•Special Ingredient

Allergens:

Soja

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

¼ piece

Red chili pepper

100 g

Chopped sweetheart cabbage

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

⅓ bunch

Scallions

100 g

Steak strips

125 g

Mushrooms

75 g

White long grain rice

Not included in your delivery

½ tablespoon

Olive oil

½ teaspoon

Sugar

1 tablespoon

Sunflower oil

½ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2849 kJ

Calories681 kcal

Fat22.5 g

Saturated Fat3.5 g

Carbohydrate80.7 g

Sugar12.5 g

Dietary Fiber6.4 g

Protein35.8 g

Salt1.7 g

Potassium531.7 mg

Calcium20.8 mg

Iron0.3 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

•Bowl

•Pan

•Wok or sautépan with lid

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan for the rice.
Crush or mince the garlic.
In a bowl, combine the olive oil with the sugar, soy sauce and half of the garlic.
Add the steak strips and mix well to combine, then set aside and allow to marinate.

Boil the rice for 12 - 15 minutes, then drain and set aside.
Deseed and finely chop the red chili pepper.*
Quarter the mushrooms.
Chop the scallions, keeping the white part separate from the greens.

*Take care, this ingredient is spicy! Use as preferred.

Heat half of the sunflower oil in a frying pan over medium-high heat.
Fry the mushrooms with the chili pepper and the white part of the scallions for 4 - 6 minutes, seasoning to taste with salt and pepper.
Heat the rest of the sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the cabbage with the rest of the garlic for 5 - 8 minutes, covered. Remove the lid and stir in the East Asian-style sauce.

Heat a clean frying pan over high heat and fry the steak strips in their marinade for 1 - 2 minutes until cooked to your liking.
Serve the rice on bowls or deep plates. Top with the cabbage and the steak strips.
For parents: top with the spicy mushrooms and garnish with the scallion greens.