Beef and Baby Bok Choy Stir-fry and Strawberry Rhubarb Crumble - CTV Edmonton (Mar. 16, 2012)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

sesame oil

🥗Healthier: toasted sesame oil

💰Cheaper: peanut oil

Peanut oil can be a more affordable alternative.

Slice beef thinly against the grain.

Marinate beef in soy sauce, cornstarch, and black pepper for 15 minutes.

Heat vegetable oil in a large skillet or wok over high heat until shimmering.

Add marinated beef in a single layer and cook until browned, about 2-3 minutes.

Remove beef from the skillet and set aside.

In the same skillet, add garlic and ginger; stir-fry for 30 seconds until fragrant.

Add sliced carrots and red bell pepper; stir-fry for 2-3 minutes until tender-crisp.

Add baby bok choy and stir-fry until wilted, about 2 minutes.

Return beef to the skillet and add water and sesame oil; stir to combine.

Cook for an additional minute until heated through.

Serve over cooked rice and garnish with sliced scallions.

Cooking Techniques

Spice Level:

Allergens