Beef, Bok Choy & Red Pepper Stir-Fry

  • Prep Time 10 min
  • Total Time 25 min
  • Serves 4

Ingredients

  • 1 cup Basmati rice 250 mL
  • 3/4 lb beef stir-fry strips 375 g
  • 3 tbsp Cilantro Chili Lemon Grilling Sauce, divided 45 mL
  • 1 tsp vegetable oil 5 mL
  • 1 cup baby-cut carrots, sliced in half lengthwise 250 mL
  • 4 baby bok choy, sliced lengthwise in half or quarters, depending on size 0
  • 1 red pepper, thinly sliced 0
  • 2 tsp cornstarch 10 mL
  • 2 tbsp sliced almonds 30 mL

Directions

  • Step 1

    Cook rice according to package directions. In a large skillet, heat 2 tbsp (30 mL) cilantro chili lemon sauce and oil over medium heat. Add carrots and cook for 2 min. or until desired doneness. Add beef and cook until beef is almost cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.

  • Step 2

    Meanwhile, in a small bowl, dissolve cornstarch in 2 tbsp (30 mL) water and then stir in remaining cilantro chili lemon sauce. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.

Tip

The grilling sauce gives a gentle mouth-warming heat. Check out these other great weeknight meals: • Bruschetta Penne with Shrimp & Olives • Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes. Download the shopping list for these recipes

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 390
  • Fat 12 g
  • Saturated Fat 2 g
  • Carbs 45 g
  • Protein 26 g
  • Cholesterol 50 mg
  • Fibre 3 g
  • Sodium 160 mg