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Spicy Beef with Steamed Rice and Bok Choy

Spicy Beef with Steamed Rice and Bok Choy
Yields
4 servings

 

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ingredients

Beef

2
lb(s) flank steak, in one piece
1
tsp sesame oil (5 ml)
2
tsp chopped Thai chile (10 ml)
¼
cup lime juice (60 ml)
2
tsp sugar (10 ml)
1
Tbsp sliced lemongrass (15 ml)
1
tsp freshly grated ginger (5 ml)
½
tsp freshly cracked black pepper (2 ml)

Steamed Rice

2
cup basmati rice (500 ml)
3 ½
cup water (875 ml)
salt, to taste

Bok Choy

1
Tbsp sesame oil + 1 tbsp. vegetable oil (30 ml)
8
clove garlic, sliced thinly
4
cup baby bok choy, cleaned
2
Tbsp soy sauce (30 ml)
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directions

Step 1

Whisk together sesame oil, chile, lime juice, sugar, lemongrass, ginger and pepper in a small non-reactive bowl. Place flank steak into a shallow dish and cover with the marinade. Put in fridge and marinate over night. (If in a hurry, just use a tender cut like strip loin or tenderloin and only brush on marinade before grilling.)

Step 2

Preheat a grill on high heat. Take beef out of marinade and season with salt. Grill beef to medium rare, 6-7 minutes per side for medium rare. Let rest for 5 minutes.

Step 3

Rinse rice before cooking.

Step 4

Place rice, water and salt into a small saucepan and bring to a boil. Reduce heat to a simmer, place a tight fitting lid on and cook until all of the water has been absorbed, about 12 minutes. Turn off the heat and continue to steam for about 5 more minutes.

Step 5

Heat sesame oil and vegetable oil in a wok. Add garlic slices and sauté for about 1 minute. Add soy sauce and bok choy and stir fry until it begins to wilt.

Step 6

Spoon some of the steamed rice onto a plate. Put some of the bok choy down next and then slice beef and lay on top of bok choy. Drizzle with some more of the dressing.

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