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Nutrition information coming soon.
Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside
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
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