Cumin-Sichuan Beef & Peppers

with Bok Choy & Jasmine Rice

25 MIN

4 Servings

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From the Test Kitchen

The classic northern Chinese pairing of earthy cumin and tingly Sichuan peppercorn in our flavor-packed sauce (which also stars sweet soy glaze and pickled peppers) gives this easy beef stir-fry its dynamic depth of flavor. Cooling contrast to the vibrant flavors comes from a simple side of fluffy jasmine rice tossed with crisp, verdant bok choy.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Thinly Sliced Beef
1 cup Jasmine Rice
½ lb Sweet Peppers
2 cloves Garlic
15 oz Baby Bok Choy
3 Tbsps Cumin & Sichuan Peppercorn Sauce
⅓ cup Soy Glaze
1 Tbsp Sesame Oil
1 oz Sweet Piquante Peppers
1 tsp Black & White Sesame Seeds
¼ cup Rice Flour

step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Roughly chop the piquante peppers. In a bowl, combine the cumin-Sichuan sauce, soy glaze, chopped piquante peppers, and 1/2 cup of water.

3 Cook the bok choy:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared bok choy and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Make the beef stir-fry & serve your dish:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the flour and toss to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated beef in an even layer (discarding any excess flour). Cook, without stirring, 2 to 3 minutes, or until browned. Add the sliced sweet peppers and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the beef is just cooked through. Turn off the heat. Add the cooked bok choy to the pot of cooked rice; stir to combine. Serve the beef stir-fry with the finished rice. Garnish with the sesame seeds. Enjoy!