Beef and Baby Bok Choy Stir-fry
This recipe is very easy and fast to make. Really delicious. I've never seen soy sauce and BBQ sauce mixed together before. It's good but do buy the low sodium soy.
1 cup long-grain white rice
1 tablespoon oil
1 1/2 pounds sirloin beef OR 4 six ounce boneless, skinless chicken breasts
cut into 1 inch pieces
Kosher salt and black pepper
4 heads baby bok choy, washed and quartered lengthwise
1/2 cup low-sodium soy sauce
1/2 cup good store bought BBQ sauce
1 bunch scallions, thinly sliced
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Season the beef or chicken with salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
- Transfer to a plate.
- Add the baby bok choy and 1/4 cup water to the skillet.
- Cover and cook until the bok choy is just tender, 3 to 4 minutes.
- In a small bowl, combine the soy sauce, BBQ sauce and scallions.
- Add to the skillet and bring to a boil.
- Return the beef/chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
- Serve with the rice.
