- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- Serves 4
Ingredients
- 1 cup
- Basmati rice
- 250 mL
- 3/4 lb
- beef stir-fry strips
- 375 g
- 3 tbsp
- Cilantro Chili Lemon Grilling Sauce, divided
- 45 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1 cup
- baby-cut carrots, sliced in half lengthwise
- 250 mL
- 4
- baby bok choy, sliced lengthwise in half or quarters, depending on size
- 0
- 1
- red pepper, thinly sliced
- 0
- 2 tsp
- cornstarch
- 10 mL
- 2 tbsp
- sliced almonds
- 30 mL
Method
Step 1
Cook rice according to package directions. In a large skillet, heat 2 tbsp (30 mL) cilantro chili lemon sauce and oil over medium heat. Add carrots and cook for 2 min. or until desired doneness. Add beef and cook until beef is almost cooked through, about 3 min. Add bok choy and red pepper and cook just until bok choy begins to wilt, about 2 min.
Step 2
Meanwhile, in a small bowl, dissolve cornstarch in 2 tbsp (30 mL) water and then stir in remaining cilantro chili lemon sauce. Add to skillet and cook until vegetables are tender-crisp, about 1 min. Serve over rice and sprinkle with almonds.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 390
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 45 g
- Fibre:
- 3 g
- Cholesterol:
- 50 mg
- Protein:
- 26 g
- Sodium:
- 160 mg
