Рецепт Spicy beef, bok choy, and bell pepper stir-fry
Spicy beef, bok choy, and bell pepper stir-fry
From the pantry, you'll need: onion, peanut (or other neutral) oil, chili paste with garlic, oyster sauce, reduced sodium soy sauce, cornstarch.
Serves 4.
Ingredients
- 2 tsp peanut oil (or rice bran oil, or other neutral oil)
- 1/2 lb flank steak or top round, sliced
- 1 medium onion, halved and thinly sliced
- 1 bell pepper, sliced
- 12 baby bok choy, washed, trimmed and cut in half lengthwise, or 3 cups roughly chopped bok choy
- 1 tsp chili paste with garlic, or more to taste
- 2 tsp oyster sauce
- 3 tsp reduced-sodium soy sauce
- 1 Tbsp cornstarch mixed with 2 Tbsp water
- Sesame seeds for garnish (optional)
Directions
Heat a wok over high heat. When the pan is hot, stir in the beef. Let it sit undisturbed for 30 seconds, then stir-fry with a spatula for 1 minute, until the beef is browned.
Add the onion and bell pepper, and stir for 30-45 seconds, until the onion is softened. Pile on the bok choy, reduce heat to medium, and gently stir to bring some of the beef mixture on top of the bok choy.
Pour in 1/4 cup of water. Cover the wok, and cook for 1-2 minutes, until the bok choy is slightly cooked.
Uncover the wok, stir in the chili paste with garlic, and cook for 30 seconds. Then, add the oyster sauce and soy sauce, and stir, gently turning the vegetables to make sure everything is coated with the sauce.
With the liquid in the wok bubbling, pour in the dissolved cornstarch, and stir for 15-20 seconds, until the sauce is slightly thickened.
Sprinkle with sesame seeds (optional), and serve hot, over steamed white or brown rice.
More recipes that feature bok choy:
Steamed baby bok choy with spicy hoisin glaze, from The Perfect Pantry
Bok choy stir fry with ginger and garlic, from The Perfect Pantry
Udon soup with bok choy and poached egg, from The Kitchn
Baby bok choy and shiitake stir fry, from My New Roots
Sweet sausage stir fry with bok choy and pineapple, from Green Lite Bites