Beef, Bok Choy & Red Pepper Stir-Fry Recipe

Name: Beef, Bok Choy & Red Pepper Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup Basmati rice; 3/4 lb beef stir-fry strips; 3 tbsp Cilantro Chili Lemon Grilling Sauce, divided; 1 tsp vegetable oil; 1 cup baby-cut carrots, sliced in half lengthwise; 4 baby bok choy, sliced lengthwise in half or quarters, depending on size; 1 red pepper, thinly sliced; 2 tsp cornstarch; 2 tbsp sliced almonds

Ingredients

1 cup Basmati rice
3/4 lb beef stir-fry strips
3 tbsp Cilantro Chili Lemon Grilling Sauce, divided
1 tsp vegetable oil
1 cup baby-cut carrots, sliced in half lengthwise
4 baby bok choy, sliced lengthwise in half or quarters, depending on size
1 red pepper, thinly sliced
2 tsp cornstarch
2 tbsp sliced almonds

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Cook rice according to package directions. In a large skillet, heat 2 tbsp (30 mL) cilantro chili lemon sauce and oil over medium heat. Add carrots and cook for 2 min. or until desired doneness. Add beef and cook until beef is almost cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.
Meanwhile, in a small bowl, dissolve cornstarch in 2 tbsp (30 mL) water and then stir in remaining cilantro chili lemon sauce. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.
The grilling sauce gives a gentle mouth-warming heat. Check out these other great weeknight meals: • Bruschetta Penne with Shrimp & Olives • Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes. Download the shopping list for these recipes

Dinner