An Asian stir-fry dinner in 30 minutes. If you're serving with rice, be sure to start it before you begin preparing the stir-fry ingredients.
15m
PREP TIME
10m
COOK TIME
159
CALORIES
14
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup beef stock
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 2 tablespoons vegetable oil
- 1 1/4 pounds boneless beef sirloin steak, cut in thin strips
- 2 cloves garlic, finely chopped
- 2 heads baby bok choy, coarsely chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup shredded carrot
- 1 cup fresh bean sprouts
INSTRUCTIONS
- 1 Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside
- 2 Heat oil in wok or large skillet on medium-high heat. Add beef in batches; stir fry 1 minute or until no longer pink. Remove from wok. Add garlic, bok choy, water chestnuts and carrot; stir fry 2 minutes or until tender-crisp. Return beef to wok
- 3 Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Add bean sprouts; toss until well blended. Season to taste, as desired. Serve with cooked rice, if desired
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