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.
Beef Sirloin Tips
Soy Sauce(ContainsSoy, Wheat)
Red Bell Pepper
Baby Bok Choy
Bring 1 cup water to a boil in a small pot. Once boiling, add rice. Cover, reduce to a simmer, and cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
Wash and dry all produce. Halve, peel, and thinly slice red onion. Core, seed, and remove white ribs from bell pepper, then thinly slice. Trim bottom root ends from bok choy and discard. Cut head into quarters lengthwise, then separate into individual stalks. Mince or grate garlic. Peel, then mince ginger.
In a medium bowl, combine ginger, garlic, soy sauce, 2 tsp sugar, and a drizzle of oil. Add beef and toss to coat. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef 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. Divide rice between plates and top with beef and veggie stir-fry.