Sizzling Beef Stir-Fry
over Jasmine Rice
Stir-fries are a handy dish for weeknights because you can get them on the table quickly with minimal fuss. Just prep your protein and veg, whip together a simple sauce, and let those ingredients sizzle in the pan. For this version, we’re tossing beef cubes, bell pepper, and bok choy in a marinade of ginger, garlic, and soy sauce. It’s simple yet tremendously satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Beef Sirloin Tips
½ cup
Jasmine Rice
4 unit
Soy Sauce
(ContainsSoy, Wheat)1 thumb
Ginger
2 clove
Garlic
1 unit
Red Onion
1 unit
Red Bell Pepper
2 unit
Baby Bok Choy
Not included in your delivery
unit
Pepper
unit
Kosher Salt
1 tablespoon
Olive Oil
2 teaspoon
Sugar
Bring 1 cup water to a boil in a small pot. When boiling, add rice. Cover, reduce to a simmer, and cook until tender, 15-20 minutes. Keep covered.
Wash and dry all produce. Meanwhile, halve, peel, and thinly slice red onion. Core, seed, and thinly slice bell pepper. Trim and quarter bok choy, then separate leaves. Mince or grate garlic. Peel and mince ginger.
In a medium bowl, combine ginger, garlic, soy sauce, 2 tsp sugar, and a drizzle of oil. Add steak tips and toss to coat. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak tips and toss until browned and cooked to desired doneness, 3-4 minutes. Remove from pan and set aside.
Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and onion. Cook, tossing, until just tender, 3-4 minutes. Add bok choy to pan and toss until tender, another 2-3 minutes. (TIP: If veggies won’t soften, add a splash of water.) Season with salt and pepper.
Return beef to pan and toss to heat through. Serve stir-fry on a bed of rice.