Ginger Soy Beef Stir-Fry with Jasmine Rice

Stir-fries are a weeknight hero: fast, flexible and full of flavor. This version features tender beef cubes, sweet bell pepper and crisp bok choy, all tossed in a simple ginger-garlic soy sauce. It’s a satisfying meal that comes together in under 30 minutes.

Serve this sizzling stir-fry over a bed of fluffy jasmine rice to soak up every drop of the savory sauce. Perfect for a busy evening when you want something delicious without a lot of fuss.

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Ingredients

12 ounce Beef Sirloin TipsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 unit Soy SauceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water to a boil in a small pot. Add rice, cover, reduce to a simmer and cook until tender, 15-20 minutes. Keep covered.
2. Wash and dry all produce. Halve, peel and thinly slice red onion. Core, seed and thinly slice bell pepper. Trim and quarter bok choy, then separate leaves. Mince or grate garlic. Peel and mince ginger.
3. In a medium bowl, combine ginger, garlic, soy sauce, 2 tsp sugar and a drizzle of oil. Add steak tips and toss to coat. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add steak tips and toss until browned and cooked to desired doneness, 3-4 minutes. Remove from pan and set aside.
5. Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and onion. Cook, tossing, until just tender, 3-4 minutes. Add bok choy and toss until tender, another 2-3 minutes. (If veggies won’t soften, add a splash of water.) Season with salt and pepper.
6. Return beef to pan and toss to heat through. Serve stir-fry on a bed of rice.

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