Build Your Own Recipe

Prepare proteins and vegetables

Pat chicken and steak dry and slice to specified sizes. Press tofu for 15–20 minutes then cube. Wash and cut all vegetables: separate broccoli into florets, slice peppers and onions, julienne carrots, slice mushrooms, and rinse spinach. Cook rice and noodles according to package; keep warm and set aside.

Sauce readiness

Have the house sauces (soy‑ginger, spicy chili-garlic, peanut-sesame) measured into small bowls so they are ready to add during final assembly. Mix light soy, rice vinegar, and toasted sesame oil in a small bowl for quick seasoning.

Cook chicken

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add half the minced garlic and half the minced ginger, stir 10 seconds. Add chicken strips in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir-fry 5–7 minutes until cooked through and lightly browned. Transfer chicken to a plate and cover to keep warm.

Cook steak

Add another 1 tablespoon vegetable oil to the hot pan. Add remaining garlic and ginger, stir 10 seconds. Add sliced flank steak in a single layer and sear 2–3 minutes, then stir-fry 1–2 more minutes until just cooked. Season with 1/4 tsp salt and 1/4 tsp pepper. Transfer steak to a plate and tent with foil.

Cook tofu (if using)

Wipe the pan, add 1 tablespoon vegetable oil, and heat over medium-high. Add tofu cubes in one layer and cook without moving for 3–4 minutes to get a golden crust, then flip and brown other sides 3–4 minutes. Season lightly with a pinch of salt. Remove and keep warm with proteins.

Return the wok/skillet to high heat. If needed, add 1 teaspoon oil. Add broccoli and carrots first and stir-fry 2 minutes. Add bell peppers, onions, and mushrooms and continue stir-frying 2–3 minutes until vegetables are bright and crisp-tender. Add spinach last and toss until just wilted, about 30 seconds. Season vegetables with remaining 1/2 tsp salt and a dash of light soy sauce (from seasoning mix).

If you prefer softer vegetables, add 2–3 tablespoons water or stock and cover for 1 minute, then uncover and finish cooking.

Combine chosen protein with vegetables

Return cooked chicken, steak, or tofu to the pan with the vegetables (choose whichever protein(s) you selected). Toss together and heat through 1–2 minutes so flavors meld.

Sauce and season

Choose a house sauce or a combination (suggestions: 1 tbs soy-ginger + 1 tbs peanut-sesame for savory; 1 tbs soy-ginger + 1 tbs chili-garlic for spicy). Pour 1–3 tablespoons total sauce into the pan depending on the amount and toss to coat evenly. Taste and adjust with the light soy/sesame oil/rice vinegar mix (add by 1/2 tsp increments) to balance saltiness and acidity.

Plate

Spoon warm rice or noodles into bowls as base (about 1 cup rice per serving). Top with the sauced protein-vegetable mixture. Garnish with scallions, cilantro, toasted sesame seeds, and a lime wedge. Serve additional sauces on the side for extra seasoning.

Serve immediately while hot. Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat adding a splash of water or broth to loosen sauce; do not overcook to avoid drying proteins.