We’ve said it once and we’ll say it again: stir-frying is a great technique for getting dinner on the table quick! Today, we’re using a colorful medley of bell pepper, bok choy, and snow peas for crunch. Ginger, garlic, lemon, and hoisin create a sweet and sour sauce that you’ll be licking of the plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Red Bell Pepper
Baby Bok Choy
Beef Tenderloin Tips
Hoisin Sauce Jar(ContainsSoy)
Cook the rice: Bring a large pot of salted water and the brown rice to a boil. Cook for about 25 minutes, until tender. Drain like pasta.
Wash and dry all produce. Peel and mince the ginger. Mince or grate the garlic. Halve, peel, and dice the onion. Core, seed, and thinly slice the bell pepper. Trim the bok choy, then cut into 1-inch pieces. Separate the leaves and discard the white root end.
Juice the lemon into a large bowl. Add in the ginger, garlic, 4 Tablespoons hoisin sauce, a large drizzle of olive oil, and a large pinch of salt and pepper. Set half this marinade aside in a smaller bowl. Toss the tenderloin tips into the bowl and stir to combine. Season generously with salt and pepper.
Heat a large drizzle of olive oil in a large pan over high heat. Add the marinated beef to the pan and cook, tossing for 2-3 minutes, until browned. Remove from the pan and set aside.
Cook the veggies: Heat another large drizzle of olive oil in the same pan over medium-high heat. Add the onions, bell peppers, bok choy and snow peas, and cook, tossing until the veggies are just tender, for about 6-7 minutes. Season with salt and pepper. Add the beef and reserved marinade and toss for another 1-2 minutes, until heated through. Season with salt and pepper.
Plate: Serve the hoisin beef stir-fry on a bed of brown rice and dig in!