Spicy Beef, Bok Choy & Mushroom Stir-Fry with Jasmine Rice

Directions

1. Rinse the jasmine rice in a strainer under cold water, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce heat to low. Simmer until the liquid is absorbed, about 15–18 minutes, then keep the rice covered off the heat for 5 minutes.
3. Meanwhile, heat a skillet over medium-high heat.
4. Pat the striploin dry, cut across the grain into thin strips, and season with salt and pepper.
5. When the skillet is hot, add a little oil and swirl to coat. Stir-fry the beef until almost cooked through, about 3 minutes, then transfer to a plate and keep warm.
6. Wash and dry the green onions and bok choy. Trim and cut both into 1-inch pieces on a clean cutting board.
7. Return the skillet with any drippings to medium-high heat. Add green onions, bok choy, and mushrooms; stir-fry until the vegetables are fork-tender, about 4 minutes. Remove from heat.
8. Return the beef to the skillet, add the stir-fry sauce and chili-garlic sauce, and cook over medium-high heat, stirring until everything is heated through and combined, 1–2 minutes. Plate up with the rice and stir-fry.