Sweet Chili Beef & Vegetable Stir-Fry with Garlic Rice



  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 2 Scallions
  • 4 oz Sweet Peppers
  • 10 oz Baby Bok Choy
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • ¼ cup Sweet Chili Sauce



1.Peel and roughly chop the garlic. In a small pot, combine the rice, half the chopped garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.



2.While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise. Cut off and discard the root end of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sweet chili sauce and ponzu sauce.



3.Using your hands, separate the beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 1 to 2 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.



4.Add the cooked vegetables and sauce to the pan. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Serve the finished stir-fry over the garlic rice. Garnish with the green tops of the scallions. Enjoy!


In today’s dishwe’re combining sweet chili sauce and citrusy ponzu to give our thin-sliced beef a burst of flavor with just the right amount of kick. Crisp bok choy and sweet peppers help round out the stir-fry, served over a bed of aromatic garlic rice.




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