Spicy Beef with Steamed Rice and Bok Choy

  • serves 4
Christine Cushing
Christine Cushing


10 Ratings
Directions for: Spicy Beef with Steamed Rice and Bok Choy



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)




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.)

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.

Steamed Rice

1. Rinse rice before cooking.

2. 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.

Bok Choy

1. 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.


1. 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.

See more: Beef, Rice/Grain, Vegetables, Grill, Dinner, Main, Hot and Spicy, Chinese, Chinese New Year



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