Quick Ginger Braised Beef Stir-Fry
with Shanghai Bok Choy
This dish is packed with all the flavours of Chinese takeout and comes together in just 20 minutes! Warm green onion-studded jasmine rice is the perfect vessel to sop up the salty-sweet garlicky sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
30 g
Ginger
1 unit
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
¾ cup
Jasmine Rice
226 g
Shanghai Bok Choy
2 unit
Green Onion
28 g
Crispy Shallots
(Contains Wheat)
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
0.19 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey garlic sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. Set aside. Using 2 forks, shred beef in a medium bowl. Set aside.
Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 1-2 min. Add bok choy and peppers. Cook, stirring often, until tender-crisp, 2-3 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Season with salt and pepper. Transfer veggies to a plate and cover to keep warm.
Add beef to the same pan. Cook, stirring occasionally, until warmed through, 3-4 min.**
Add veggies and sauce to the pan. Cook, stirring often, until sauce reduces slightly, 3-4 min.
Fluff rice with a fork, then stir in green onions. Divide rice between bowls, then top with ginger beef stir-fry. Sprinkle crispy shallots over top.
