Meal kit that 21% lighter than the average meal kit meal and ranks in the 18th percentile for protein.
Protein1/5
Lightness4/5
Ease3/5
👍 Best for
✓ Calorie-conscious dinners✓ Meal Kit lovers
✋ Skip if
✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Sunbasket🔄 Availability checked weekly
Nutrition per serving
Protein29% · 31g
Carbs31% · 33g
Fat40% · 19g
7.4g
Protein / 100 cal
Per serving, as packaged by Sunbasket. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
18th pctl
More protein than 18% of 1,474 meals
Protein density
7.4g /100cal
Leaner than 95% of meals
vs Meal Kit average
21% lighter
This420
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✓ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise into u00bc-inch-thick half-moons. Cut the zucchini in half lengthwise, then crosswise into u00bc-inch-thick half-moons. Peel and cut the onion into enough u00bc-inch-thick slices to measure 1 cup [2 cups]. Trim the r
2
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots, zucchini, onion, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Transfer to a plate a
3
Steaks and pork chops: Pat dry with a paper towel; cut the meat against the grain into u00bd-inch-thick strips. Season with salt and pepper. Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper. Shrimp: Rinse and drain the shrimp. Pat dry on a paper-t
4
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 4 minutes. Add the cashew-plum stir-fry sauce base and 2 tablespoons [u00bc c
5
Transfer the stir-fry to individual bowls, garnish with the green parts of the scallions, and serve.
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Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise into ¼-inch-thick half-moons. Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons. Peel and cut the onion into enough ¼-inch-thick slices to measure 1 cup [2 cups]. Trim the r
Step 2
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots, zucchini, onion, and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Transfer to a plate a
Step 3
Steaks and pork chops: Pat dry with a paper towel; cut the meat against the grain into ½-inch-thick strips. Season with salt and pepper. Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper. Shrimp: Rinse and drain the shrimp. Pat dry on a paper-t
Step 4
In the same pan used for the vegetables, if dry, add 1 to 2 teaspoons oil. Warm over high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 4 minutes. Add the cashew-plum stir-fry sauce base and 2 tablespoons [¼ c
Step 5
Transfer the stir-fry to individual bowls, garnish with the green parts of the scallions, and serve.
Steak and vegetable stir-fry with cashew-plum sauce
Sunbasket puts Steak and vegetable stir-fry with cashew-plum sauce on the menu as a Meal Kit dish that holds up on a weeknight without asking much of the cook.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. [1]
Sunbasket delivers weekly meals across the US. For testing notes, delivery details, and how Sunbasket compares to alternatives, read the Sunbasket review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
🌾 Gluten-Free🥛 Dairy-Free🥩 Paleo
✓ Perfect for
Gluten-free diets
Paleo eaters
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables, chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Steak and vegetable stir-fry with cashew-plum sauce is a Sunbasket meal
Which meal service offers Steak and vegetable stir-fry with cashew-plum sauce?
Steak and vegetable stir-fry with cashew-plum sauce is offered by Sunbasket. Read the full Sunbasket review on MealFan for pricing, freshness ratings, and how Sunbasket compares to competitors.
Is Steak and vegetable stir-fry with cashew-plum sauce gluten-free friendly?
Steak and vegetable stir-fry with cashew-plum sauce is tagged as Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo on the Sunbasket menu. For specific allergen details, refer to the card included with your delivery.
How long does Steak and vegetable stir-fry with cashew-plum sauce take to prepare?
Steak and vegetable stir-fry with cashew-plum sauce is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
