Tri-Colored Peppery Beef

The best way to boost the flavor of this dish is to use leftover grilled steak for a smoky taste. You can make it with fresh ingredients as well by preparing the beef with a spice rub (try a Chinese five-spice powder), slicing it into thin strips and stir-frying the beef for 4 minutes instead of 1 minute.
  • 1 T. dark sesame oil
  • 2 T. minced ginger
  • 3 cloves garlic, minced
  • 1 lb. grilled flank steak, cut into thin strips
  • 1 1/2 c. red bell pepper strips
  • 1 1/2 c. yellow bell pepper strips
  • 1 1/2 c. green bell pepper strips
  • 1/2 c. beef broth
  • 1 T. cornstarch
  • 4 c. thinly sliced bok choy
  • 1 T. sesame seeds, toasted
  • 1/4 tsp. salt

Heat the sesame oil in a wok or deep skillet over medium-high heat. Add ginger and garlic; stir-fry for 2 minutes. Add the beef and stir-fry 1 minute (4 minutes if using raw beef). Add bell peppers and stir-fry 2 additional minutes. Mix the beef broth, soy sauce and cornstarch in a small bowl. Add to the beef mixture along with the bok choy. Stir-fry for an additional 1 minute or until the bok choy wilts and the mixture thickens. Remove from the heat and stir in the sesame seeds and salt. Serve hot over cooked brown rice.

  • Yields: 4 servings
  • Preparation Time: 10 minutes using leftovers, 20 minutes using raw ingredients
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