General Tso's Beef & Jasmine Rice
This classic Chinese recipe features local top sirloin with a sweet and savory sauce and seasonal veggies. Irresistible is the word that comes to mind.
Servings
Produce
Yellow Onion (Organic)
.5 0.25 Whole
Bell peppers (Organic)
5 2.5 oz
Broccoli (Organic)
5 2.5 oz
Yellow Squash (Organic)
7 3.5 oz
Garlic (Organic)
1 0.5 Whole
Baby bok choy
2 1 oz
Protein & more
Jasmine Rice
1 0.5 cup
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
2 1 teaspoon
Sea salt
To Taste
Spice mix
General Tso Sauce
Sesame oil
4 2 teaspoon
Garlic
2 1 Clove
Minced Ginger
1 0.5 tablespoon
Rice vinegar
2 1 tablespoon
Tamari
5 2.5 tablespoon
Water
2 1 tablespoon
Honey
3 1.5 tablespoon
Cornstarch
4 2 teaspoon
Prep ahead (optional)
a. Cut yellow squash in half lengthwise, scoop out seeds, and slice half-moons. b. Small dice tender bok choy stems; chop leaves bite-sized. c. Chop broccoli into bite-sized florets. d. Trim and discard ends of sweet peppers; cut in thin rings. e. ¼” dice yellow onion. f. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.
2
Cook top sirloin:
a. In large saucepan or soup pot over medium-high heat, add 2 tsp olive oil. Add top sirloin.
b. Cook one side for about 2-3 minutes. Flip and continue cooking for another 5-7 minutes, or until desired doneness is reached. Remove from pan and let rest. Cut into ½-1” strips.
3
Cook stir-fry:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince) and onion (¼” dice); cook until onion is translucent.
b. Add broccoli (bite-sized florets) and sweet peppers (trim ends, slice thin rings). Cook 2-3 minutes, stirring constantly.
c. Add General Tso’s sauce; toss to coat. Cook until sauce begins to thicken, about 4-5 minutes.
d. Add yellow squash (slice in half lengthwise, scoop out seeds, cut half-moons) and baby bok choy (small dice tender stems, chop leaves bite-sized). Stir-fry vegetables until squash and bok choy leaves just begin to soften and wilt, about 2-3 minutes. If bok choy leaves begin to clump, simply add 1-2 tbsp of warm water to loosen the sauce.
4
Serve:
a. Divide jasmine rice among bowls. Add glazed vegetables on top of or alongside rice. Top with top sirloin. Glaze top sirloin with any sauce left in the pan. Enjoy!
Chef's notes
If you aren't a beef lover and don't want to go for the traditional fried chicken either, this sauce works beautifully with a simple pan-seared salmon — its mild flavor and moist texture pair well with the salty-sweet General Tso's sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX