Cumin-Sichuan Beef & Peppers with Bok Choy & Rice

Cumin-Sichuan Beef & Peppers

with Bok Choy & 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. For contrast to the vibrant flavors, a simple side of rice is tossed with crisp, verdant bok choy.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Cumin-Sichuan Beef & Peppers with Bok Choy & Rice
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 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
  • ¼ cup Rice Flour
  • 1 tsp Black & White Sesame Seeds
  • 1 cup Sushi Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & make the sauce:
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 the sliced bok choy and chopped garlic 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.

Cook the bok choy:
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.

Make the beef stir-fry & serve your dish:
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. Taste, then season with salt and pepper if desired. Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.Serve the beef stir-fry with the finished rice. Garnish with the sesame seeds. Enjoy!

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Cumin-Sichuan Beef & Peppers

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 the sliced bok choy and chopped garlic 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.

Prepare the ingredients & make the sauce:
Cook the bok choy:
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. Taste, then season with salt and pepper if desired. Add the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired.Serve the beef stir-fry with the finished rice. Garnish with the sesame seeds. Enjoy!

Make the beef stir-fry & serve your dish:
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