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Cumin-Sichuan Beef & Peppers
with Bok Choy & Brown Rice
25 MIN
4 Servings
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 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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NutritionPER SERVING
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Calories580 Cals (est.)
fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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½ lb Sweet Peppers
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15 oz Baby Bok Choy
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2 cloves Garlic
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3 Tbsps Cumin & Sichuan Peppercorn Sauce
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⅓ cup Soy Glaze
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1 Tbsp Sesame Oil
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1 oz Sweet Piquante Peppers
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¼ cup Rice Flour
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1 tsp Black & White Sesame Seeds
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1⅛ cups Brown Rice
step-by-step
instructions
1
Cook the rice:
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.
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.
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 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!
1
Cook the rice:
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.
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.
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 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!
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