Black Pepper Beef with Bok Choy and Garlic Rice
Another delicious recipe from Blue Apron, found here.
Time: 25-35 minutes
Calories per serving: 690 calories
10 ounces thinly sliced Beef
1/2 Jasmine Rice
2 cloves of Garlic
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.
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.