This is a quick stir-fry built around the seasoning mix: tender beef in a savory-sweet sauce that coats every grain of rice. The shelf does most of the work, leaving you just to cook and plate.

Serves 2. 25 minutes, 20 at the stove.

About 940 calories a serving, 40 g protein, 101 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large skillet over high heat. While it comes to temperature, drain any liquid from the beef and pat it dry with paper towels.
2. Add the beef to the hot skillet and let it sit for 2 minutes without stirring, then toss and cook another 2 minutes until it has color on the outside; transfer to a plate.4 min
3. Add the remaining 1 tablespoon of oil and 2 minced cloves of garlic to the pan, stir for 30 seconds, then add the seasoning mix and 1/4 cup of water; bring it to a bubble and scrape up any browned bits from the bottom.
4. Return the beef to the pan, add 4 oz [115 g] of chopped scallions or bok choy, and toss everything together for 1 minute until the greens are tender-crisp and the sauce clings to the meat.1 min
5. Divide 1 cup of cooked rice between two bowls and spoon the beef and its sauce over the top.

Note Swap in broccoli or snap peas if that is what you have. Leftovers keep three days in the fridge; reheat gently on the stove with a splash of water. Serve with pickled ginger or a cooling cucumber side if you want to cut the richness.