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Yuzu & Soy-Glazed Beef

with Rice, Bok Choy & Chili-Lime Peanuts

25 MIN

2 Servings

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From the Test Kitchen

Tender bites of beef and bok choy are quickly brought together with an irresistible sauce of soy glaze, lime juice, and yuzu kosho—a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from tart, citrusy yuzu. It's all served over a bed of white rice and topped with chili-spiced peanuts for a bright, crunchy finish.
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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
10 oz Baby Bok Choy
½ cup Long Grain White Rice
2 Scallions
1 Lime
2 Tbsps Soy Glaze
1 Tbsp Yuzu Kosho
4 tsps Chili Crisp Seasoning
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Cook the rice

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.

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; roughly chop, separating the stems and leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise; squeeze the juice into a bowl. To the bowl of lime juice, add the soy glaze and yuzu kosho; stir to combine.

3 Make the chili-lime peanuts

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the peanuts, lime zest, and up to half the chili crisp, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Rinse and wipe out the pan.

4 Cook the beef & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until the vegetables are softened and the beef is browned and cooked through. Carefully drain off and discard any excess oil. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and bok choy. Garnish with the chili-lime peanuts, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like. Enjoy!