Black Pepper Beef

Black Pepper Beef: Submitted by: Vickie | Date Added: 15 Aug 2017 Ingredients:

1/2 c Jasmine Rice
2 cloves garlic, crushed & divided
2 scallions, chopped and separate white from green parts
1 purple pepper (or yellow, red or orange), seeded, halved lengthwise and then thinly sliced crosswise
1/2 lb baby bok choy (2 whole pieces), root end cut and discarded, then roughly chopped
(Optional: thinly sliced sweet onion & sliced mushrooms)
2 T Ponzu sauce (or soy sauce)
1 t coarsely grated fresh black pepper
1/2 c sweet chili sauce
2 T rice vinegar
1-1in piece of ginger, peeled and roughly chopped
10 oz thinly sliced beef, separated, patted dry & sprinkled with salt & pepper
s&p to taste
about 4 t evoo, divided
water

Cooking Instructions:

1. Place rice, 1/2 of the garlic, a big pinch of salt and 1 c water in a small pot. Bring to boil. Once boiling, cover, turn heat to low and cook 12-14 minutes until water is absorbed. Turn off heat and fluff with fork.
2. In large nonstick pan, heat 2 t evoo on medium high heat until hot. Add pepper, bok choy, ginger, white bottoms of scallions & remaining garlic. Season with s&p. Cook 3-4 minutes, or until slightly softened.
3. Add vinegar and continue stirring about 30 seconds until combined.
4. Remove veggies from pan and place in a bowl; loosely cover with foil to keep warm.
5. In separate small bowl, combine chili sauce, pepper & ponzu sauce.
6. In same pan, heat 2 t evoo until hot. Place beef in a single layer and cook 1-2 minutes without stirring until browned on the first side. Continue to cook, stirring constantly for about 30 seconds.
7. Add cooked veggies and sauce to beef. Cook 1 minute until everything is coated. Turn off heat. Add salt & pepper to taste.
8. Divide garlic rice between 2 bowls. Top with beef and veggie stir fry. Garnish with scallion green tops.

(Cook's note: This recipe serves two & originates from Blue Apron. If you don't have jasmine rice, use Basmati or regular Chinese rice that has been rinsed well & drained. It needed a little more veggies, so the next time I make it, I will double the Bok Choy and add more scallions (or even 1/2 of a sliced sweet onion) and handful of mushrooms (preferably a seafood mushroom, enoki or some other Asian style mushroom. I would also recommend using 3 cloves of garlic instead of 2. Definitely a keeper recipe!)