Szechuan Beef Stir-Fry
with pepper, bok choy and rice
Ingredients
- Inside Round Steak
- Yellow Onion(s)
- Pepper(s)
- Bok Choy Shanghai
- Garlic Clove(s)
- Cornstarch
- Toban Djan sauce
- Soy Sauce
- Basmati Rice
Necessary elements
Pot, pan, bowl.
1. Rinse the rice. In a pot, add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Lower the heat and cover. Cook for 10-12 minutes.
2. Cut the peppers into strips. Slice the onions. Chop the garlic. Cut the bok choy into pieces.
3. In a bowl, mix the beef strips with the cornstarch. In a deep pan over medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the beef strips and cook for 1-2 minutes on each side. Remove and reserve.
4. In the same pan, add the onions, the peppers and the bok choy. Cook for 4-5 minutes.
5. In a bowl, combine the toban djan sauce, to taste , the soy sauce, the garlic, 1 tbsp of sugar, 1 tbsp of rice wine and 60 2P | 80 3P ml of water. Mix well. Add to pan with the vegetables. Add the beef strips and mix well. Cook for 1-2 minutes.
6. Serve the beef strips with the rice. Bon appétit!