Ginger Beef & Bok Choy Stir-Fry with Sushi Rice

By cserumga

Per serving: 508 cal, 13g total fat, 55mg chol, 55g carb, 2g fiber, 27g protein

Ingredients

• 1 cup dry sushi rice
• 2 Tbsp rice vinegar
• 1 Tbsp sugar
• 1 tsp kosher salt
• 1/4 cup low-sodium beef broth
• 2 Tbsp dry sherry
• 2 Tbsp oyster sauce
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp cornstarch
• 1 Tbsp chili garlic sauce
• 1 tsp brown sugar
• 1 tsp sesame oil
• 1/4 tsp beef base (such as Better than Bullion)
• 1 Tbsp peanut oil
• 1 lb sirloin steak, seasoned with salt and pepper
• 3 Tbsp minced fresh ginger
• 2 Tbsp minced garlic
• 8 cups chopped baby bok choy
• 2 cups sliced white onions
• Toasted sesame seeds

Preparation

Step 1

For the rice, cook rice according to the package directions. Combine vinegar, sugar, and salt; stir into rice and keep warm.

For the sauce, whisk together broth, sherry, oyster sauce, soy sauce, cornstarch, chili garlic sauce, brown sugar, sesame oil, and beef base; set aside.

For the stir-fry, heat peanut oil over high in a large skillet or wok. Sear steak until an instant read thermometer registers 130F, 2-3 minutes per side. Transfer the steak to a plate, 2-3 minutes, and slice into bite-sized pieces.

Add ginger and garlic to skillet and stir-fry 10-15 seconds. Add bok choy and onions; stir-fry until bok choy wilts, 2 minutes. Add steak, any accumulated juices, and sauce mixture; stir-fry until thickened, 1 minute. Serve stir-fry with rice; garnish with sesame seeds.