Beef, Bok Choy & Red Pepper Stir-Fry

Prep time: 10min
Total time: 25min
Serves 4
1 cup
Basmati Rice
250 mL
3/4 lb
beef stir-fry strips
375 g
3 tbsp
Cilantro Chili Lemon Grilling Sauce, divided
45 mL
1 tsp
vegetable oil
5 mL
1 cup
Baby-Cut Carrots, sliced in half lengthwise
250 mL
4
baby bok choy, sliced lengthwise in half or quarters, depending on size
0
1
red pepper, thinly sliced
0
2 tsp
cornstarch
10 mL
2 tbsp
water
30 mL
2 tbsp
Sliced Natural Almonds
30 mL
¼ of the recipe
calories
390
fat
12 g
saturated fat
2 g
carbs
45 g
protein
26 g
cholestrol
50 mg
fibre
3 g
sodium
160 mg

Directions

  1. Cook rice according to package directions. In a large skillet, heat 2 tbsp (30 mL) cilantro chili lemon sauce and oil over medium heat. Add carrots and cook for 2 min. or until desired doneness. Add beef and cook until beef is almost cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.

  2. Meanwhile, in a small bowl, dissolve cornstarch in water and then stir in remaining cilantro chili lemon sauce. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.

Tip

The grilling sauce gives a gentle mouth-warming heat.Check out these other great weeknight meals: • Bruschetta Penne with Shrimp & Olives • Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes  Download the shopping list for these recipes