Stir-frying is one of the best techniques for getting dinner on the table in under 30 minutes. A sweet and savoury marinade of ginger, garlic, and soy sauce is the secret ingredient. If you have the time, you can marinate the beef overnight for even more flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Low-Sodium Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Vegetarian Oyster Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Red Bell Pepper
Shanghai Bok Choy
Prep: Bring 1½ cups salted water (double for 4 people) to a boil in a small pot. Wash and dry all produce. Trim and quarter the bok choy, then separate the leaves. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (double for 4 people.)
Cook the rice: Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and the water has been absorbed, 10-12 min.
Marinate the beef: Meanwhile, in a medium bowl, combine the ginger, garlic, soy sauce, oyster sauce and sugar. Add the beef tips and toss to coat.
Cook the beef: Heat a large pan (or wok, if you have one!) over medium-high heat. Add a drizzle of oil, then the beef mixture. Cook, tossing often, for 2-3 min. Remove from the pan and set aside on a plate.
Cook the veggies: Heat another drizzle of oil in the same pan over medium-high heat. Add the peppers and onions and cook, tossing for 3-4 min, until just tender. Add the bok choy to the pan and cook, tossing for 2-3 min, until tender. (TIP: Add a splash of water if the bok choy needs help softening.) Season with salt and pepper.
Finish and serve: Return the beef to the pan and toss to heat through. Serve the beef sizzle stir-fry on a bed of rice! Enjoy!