Spicy Glazed Beef & Bok Choy

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut the scallions into 1-inch pieces. In a bowl, combine the soy glaze, hoisin sauce, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper (you'll omit the cornstarch for shrimp). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

To the pan of reserved fond, add the sautéed aromatics (carefully, as the liquid may splatter). Heat on medium-high until hot. Add the sliced pepper. Cook, stirring frequently, 3 to 4 minutes, until lightly browned. Add the chopped bok choy and scallion pieces; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the cooked shrimp and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp and vegetables. Garnish with the sesame seeds. Enjoy!