I’m back with another Kitchen Diaries post and, yes, Hello Fresh is responsible for this production. This time around, I made a staple Asian-inspired dish, Beef Sizzle Stir Fry With Bok Choy, Bell Pepper and Jasmine Rice. Long story short, it was delightful and filling and everything you’d hope for in a dish.
Beef Steak Tip
Red Bell Peppers
Are your tastebuds doing toe-touches? Then get into the full Kitchen Diaries post after the jump!
Marinate the beef: In a bowl, combine the minced ginger and garlic, soy sauce, brown sugar and a drizzle of oil. Add the beef tips and toss to coat. Season with salt and pepper.
Cook the rice: Wash and dry all produce. Bring 2 cups salted water to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Keep covered until the rest of the meal is ready.
Prep the ingredients: Meanwhile, halve, peel, and thinly slice the red onions. Core, seed, and thinly slice the bell peppers. Trim and quarter the bok choy, then separate the leaves.
Cook the beef: Heat a drizzle of oil in a large pan over medium-high heat. Add the beef mixture to the pan and cook, tossing for 2-3 minutes, or until cooked to desired doneness. Remove from the pan and set aside.
Cook the veggies: Heat another drizzle of oil in the same pan over medium-high heat. Add the bell peppers and onions and cook, tossing for 3-4 minutes, until just tender. Add the bok choy to the pan and cook, tossing for 2-3 minutes, until tender.
TIP: Add a splash of water to the pan if the bok choy needs help softening. Season generously with salt and pepper. Return the beef to the pan and toss to heat through.
Enjoy: Serve the beef sizzle stir-fry on a bed of jasmine rice and dig in!
Guys, the real MVP of this dish was the ginger! Who would have thought just a little bit of it could go such a long way to packing a flavorful punch to this beefy dish? The jasmine rice acted as a fluffy glove of sorts to capture all those wayward juices, the veggies were fresh and the meat was a savory treat. Two thumbs all the way up (*in my best Remy Ma voice!)
Lessons learned: Read the directions well in advance! I didn’t see that a suggestion for preparing the meals was to marinate the beef overnight. It would have been awesome if it was already marinading in the bag, but I get it. Typically, I like to seal in those flavors when preparing steak but even with the quick 20-minute marinate I did, the meat was flavorful. Also, I went easy on the bok choy, opting to using one and a half instead of the full two. Next time, I’ll definitely lay on the bok choy thick ’cause I found myself looking for more of it among the bell peppers and red onion.
Get more recipes and read through my previous Kitchen Diaries here.