Spicy Szechuan Pepper Beef Stir-Fry with Steamed Bok Choy & Brown Rice

About this meal

A muscle-building, spicy Szechuan-style stir-fried beef, loaded with colorful bell peppers, mushrooms, and bok choy. Flavored with fresh ginger, garlic, and Szechuan peppercorns for a fiery, aromatic punch. Served with steamed brown rice for complex carbohydrates and fiber.

Ingredients

• Beef sirloin (lean, sliced thin) — 200g
• Szechuan peppercorns (crushed) — 1 tsp
• Red bell pepper (sliced) — 1/2 cup
• Green bell pepper (sliced) — 1/2 cup
• Fresh shiitake mushrooms (sliced) — 1/2 cup
• Bok choy (quartered) — 1 cup
• Garlic (minced) — 2 cloves
• Ginger (minced) — 1 tbsp
• Low-sodium soy sauce — 2 tbsp
• Rice vinegar — 1 tbsp
• Honey — 1 tsp
• Chili flakes — 1/2 tsp
• Sesame oil — 1 tbsp
• Brown rice (uncooked) — 1/2 cup
• Scallions (sliced) — 2 tbsp
• Fresh cilantro (optional, chopped) — 1 tbsp

Steps

1. Cook brown rice as per package instructions.
2. Blanch or steam bok choy until just tender, set aside.
3. In a bowl, combine sliced beef with half of the soy sauce, half the garlic, ginger, half the sesame oil, and let it marinate for 10 minutes.
4. Heat a wok to high. Add remaining sesame oil, then add szechuan peppercorns, remaining garlic, ginger, and chili flakes.
5. Add beef, stir-fry until browned, then add peppers and mushrooms; stir-fry another 2-3 min.
6. Mix in rice vinegar, remaining soy sauce, and honey for glaze. Toss in blanched bok choy.
7. Serve stir-fry over brown rice, topped with scallions and cilantro.