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.
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!