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Black Pepper Beef
with Bok Choy & Garlic Rice
30 MIN
2 Servings
From the Test Kitchen
Black pepper is a go-to seasoning in countless recipes, but it takes center stage in tonight’s beef stir-fry. We’re combining coarsely ground black pepper with sweet chili sauce and citrusy ponzu, for aromatic flavor with just the right amount of kick. Crisp bok choy and bell pepper help round out the stir-fry, served over a bed of garlic-seasoned rice.
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NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
- ½ cup Jasmine Rice
- 2 cloves Garlic
- 2 Scallions
- 1 Green Bell Pepper
- ½ lb Baby Bok Choy
- 2 Tbsps Ponzu Sauce
- 2 Tbsps Rice Vinegar
-
1 tsp Coarsely Ground Black Pepper
- 1 1-Inch Piece Ginger
- ¼ cup Sweet Chili Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Make the garlic rice:
Peel and roughly chop the garlic. In a small pot, combine the rice, half the garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
2
Prepare the remaining ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the bell pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper, bok choy, ginger, white bottoms of the scallions, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the sweet chili sauce, ground black pepper, and ponzu sauce.
5
Start the stir-fry:
Using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.
6
Finish the stir-fry & plate your dish:
Add the cooked vegetables and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Divide the garlic rice and finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!
1
Make the garlic rice:
Peel and roughly chop the garlic. In a small pot, combine the rice, half the garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
2
Prepare the remaining ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the bell pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper, bok choy, ginger, white bottoms of the scallions, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
4
Make the sauce:
While the vegetables cook, in a bowl, combine the sweet chili sauce, ground black pepper, and ponzu sauce.
5
Start the stir-fry:
Using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.
6
Finish the stir-fry & plate your dish:
Add the cooked vegetables and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Divide the garlic rice and finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!
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