Name: Beef and bok choy rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed; 2/3 cup water; 5 oz beef top sirloin steak, patted dry and thinly sliced against the grain; 5 oz baby bok choy, halved lengthwise; 1 cup beef broth; 2 tsp fresh ginger, peeled and sliced into matchsticks; 1 clove garlic, minced; 1 tbsp low sodium soy sauce; 3/4 tsp canola oil; 1 green onion, thinly sliced; 1 tsp rice vinegar

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the jasmine rice and 1/3 cup of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when water is absorbed and rice is tender.
While the rice cooks, combine the beef broth, ginger, garlic, and soy sauce in a separate small saucepan. Cover and simmer gently over medium-low heat for 8 minutes to infuse. Stir in the remaining water to maintain the volume.
Heat half the oil in a 12-inch skillet over high heat. Add half the beef in a single layer. Cook for 1 minute, flip, and cook for 1 minute more until browned. Transfer to a plate and repeat with the remaining oil and beef. Done when browned and opaque, 145°F.
Wipe out the skillet and pour in the infused broth. Bring to a simmer over medium heat. Add the bok choy, cover, and cook for 3 to 4 minutes until the stems are tender-crisp. Return the beef and any juices to the pan for 30 seconds to warm. Done when stems are tender-crisp.
Remove from the heat and stir in the rice vinegar and green onions. Place the fluffed rice in a deep bowl, top with the beef and bok choy, and pour the hot broth over the top.

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Instructions

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