Monday, September 4, 2017

MONDAY RECIPE POST - BLACK PEPPER BEEF WITH BOK CHOY AND GARLIC RICE


Black Pepper Beef with Bok Choy and Garlic Rice

Another delicious recipe from Blue Apron, found here.

Time: 25-35 minutes
Servings: 2
Calories per serving: 690 calories

10 ounces thinly sliced Beef
1/2 Jasmine Rice
2 cloves of Garlic
2 Scallions
1 Green Bell Pepper 
1/2 lb. of Baby Bok Choy
2 tablespoons Ponzu Sauce
2 tablespoons Rice Vinegar
1 teaspoon coarsley ground Black Pepper
1 1-inch piece of Ginger
1/4 cup of Sweet Chili Sauce

Make the garlic rice:

Peel and rougly chop the garlic.  In a small pot, combine the rice, half the garlic, a big pinch of salt and 1 cup of water; heat to boiling on high.  Once boiling, cover and reduce the heat to low.  Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender.  Turn off the heat and fluff the cooked rice with a fork.

Prepare the remaining ingredients:

While the rice cooks, wash and dry the fresh produce.

Cut off and discard the stem end of the bell pepper.  Halve the pepper lengthwise; remove and discard the ribs and seeds.  Thinly slice the pepper crosswise.

Cut off and discard the root ends of the bok choy; roughly chop.

Peel and roughly chop the ginger.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Cook the vegetables:

In a large pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium high until hot.  Add the bell pepper, bok choy, ginger, white bottoms of the scallions and remaining garlic; season with salt and pepper.

Cook, stirring occasionally, 3 to 4 minutes or until slightly softened.  Add the vinegar and cook, stirring constantly, for 30 seconds to 1 minute, or until thoroughly combined.  Transfer to a plate; season with salt and pepper to taste.  Set aside in a warm place.

Wipe the pan clean.

Make the sauce:

While the vegetables cook, in a bowl, combine the sweet chili sauce, ground black pepper and ponzu sauce.

Start the stir-fry:

Using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper.  In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.  Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side.

Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.  

Finish the stir-fry and plate your dish:

Add the cooked vegetables and sauce to the pan.  Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated.  Turn off the heat.  Season with salt and pepper.

Divide the garlic rice and finish stir-fry between 2 dishes.

Garnish with the green tops of the scallions.

Enjoy!



Nine times out of ten we both enjoy these meals.  This one we both enjoyed very much.  A wonderful stir-fry!  

We were given a sweet green bell pepper which worked out well, but next time we will use a red one instead.  Not only because we love the taste of the red pepper, but because I thought it would make for a prettier over-all color to the dish.  My four-pennyworth.

There is nothing else we would change. Everything was delicous.  Another great job Blue Apron!



27 comments:

  1. I wish I lived close to you. I'd be around for dinner.

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    Replies
    1. Believe me when I say Diane, I wish you lived around the corner. I woul set a couple of extra places :)

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  2. Colour is necessary, I think. Bok Choy - another one look up.

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    1. I agree Valerie and fun to look up these new things isn't it? :)

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  3. Hello, this looks delicious. I would love it, not sure if my hubby would like the spices. Happy Labor Day! Happy Monday, enjoy your new week!

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    1. Thank you Eileen glad you like the sound of this recipe. Hope your Labor Day was a happy one and enjoy your week also :)

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  4. Looks like a great recipe - not quite sure what Ponzu sauce is but I can probably find it at our local Asian supermarket.

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    Replies
    1. As the Ponzu Sauce came in a small bottle with just enough for the recipe, it was a new ingredient we hadn't come across before. We will be looking for it in our local Asian supermarket also :)

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  5. OH YUM on this one. and this one is legal for my food plan

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  6. Yes, red peppers would look very nice in that dish.

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  7. This looks really delicious, Denise! And anything with rice and garlic will have me wanting to taste the dish. :)

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    1. Yes Linda, I am rather partial to rice and garlic also :)

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  8. Yummy.....I actually cooked the other day! haha...that don't happen often, I made beef tips and rice. Easy, I am all about easy! Happy Labor Day.

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    1. Now that sounds good too. Hope you had a great Labor Day Pam :)

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  9. Another delicious looking meal, Denise, and the ingredients seems easy enough to purchase at the grocery store too. The only puzzling one here was ponzu sauce. Did you enjoy it and could there be a substitute?

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    1. Hi Dorothy and thank you. I just found this substitute for a ponzu Sauce. You can go to this link.

      https://www.quora.com/What-is-the-best-way-to-substitute-ponzu-sauce-in-a-recipe

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  10. Makes me hungry just looking at these pics....

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    Replies
    1. I know Rose, at this point in time I wish I had some left :)

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  11. I imagine that could be a bit spicy.

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    Replies
    1. Not too bad really William. I cannot tolerate anything too spicy, and I had no problem with this dish.

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