Name: Spicy Beef, Bok Choy & Mushroom Stir-Fry with Jasmine Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 2 small bunches green onions (scallions); 1 ½ cups jasmine rice; 3 (227g ) pkgs sliced white mushrooms; 1.02 kg striploin (New York strip) steak; black pepper; chili-garlic sauce; salt; stir-fry sauce; toasted sesame oil

Spicy Beef, Bok Choy & Mushroom Stir-Fry with Jasmine RiceSpicy Beef, Bok Choy & Mushroom Stir-Fry with Jasmine Rice — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

9 baby bok choy

2 small bunches green onions (scallions)

1 ½ cups jasmine rice

3 (227g ) pkgs sliced white mushrooms

1.02 kg striploin (New York strip) steak

black pepper

chili-garlic sauce

salt

stir-fry sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large pot over medium-high heat.

While the pot heats up, pat the steak dry with paper towels and place on a cutting board; slice crosswise into thin strips. Season with salt and pepper.

Once the pot is hot, add oil and swirl to coat the bottom. Add steak and stir-fry until almost cooked through, about 4 minutes. Transfer steak to a plate and set aside. (Reserve pot with drippings for later use.)

Meanwhile, wash and dry green onions and bok choy. Using a clean cutting board, trim and cut the onions and bok choy crosswise into 1-inch pieces.

Return the pot (with drippings) to medium-high heat. Add green onions, bok choy, and mushrooms; stir-fry until veggies are fork-tender, about 5 minutes. Remove from heat.

When the rice is almost done, return steak strips (and any accumulated juices) to the pot. Add stir-fry and chili-garlic sauces, then set over medium-high heat. Cook, stirring occasionally until combined and warmed through, about 2 minutes. Remove from heat.

To serve, divide rice and stir-fry between plates or bowls. Enjoy!

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