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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 cooling contrast, we’re serving it all alongside wholesome brown rice laden with crisp bites of verdant, sesame-sautéed bok choy.
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
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.
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.
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!
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