Hunan Spicy Beef and Bok Choy Bowls

Hunan Spicy Beef and Bok Choy Bowls

Tender strips of flank steak seared over high heat with crisp baby bok choy and sweet bell peppers in a fiery chili-garlic soy glaze over fluffy jasmine rice.

Dietary

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Ingredients

Instructions

  1. Combine 1/2 cup white jasmine rice and 1 cup water in a small saucepan. Bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 12 minutes until water is absorbed.
  2. While rice cooks, whisk together 2 tablespoons low sodium soy sauce, 1 1/2 tablespoons chili garlic sauce, 1 teaspoon cornstarch, and 1 teaspoon toasted sesame oil in a small bowl until smooth.
  3. Heat 1/2 tablespoon vegetable oil in a large skillet or wok over high heat. Add the sliced flank steak in a single layer and sear without moving for 2 minutes, then stir-fry for 1 minute until browned. Transfer beef to a plate.
  4. Add the remaining 1/2 tablespoon vegetable oil to the skillet over medium-high heat. Add 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 sliced red bell pepper, 2 heads chopped baby bok choy, and 3 cut scallions. Stir-fry for 2 minutes until vegetables are crisp-tender.
  5. Return the flank steak and any accumulated juices to the pan. Pour the prepared sauce mixture over the stir-fry and toss continuously for 1 minute until the sauce thickens and glazes the beef and vegetables.
  6. Divide the cooked jasmine rice between 2 bowls and top evenly with the spicy Hunan beef and vegetable stir-fry.

Notes

Keeps well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 90 seconds.

Nutrition (per serving)