Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from beef. Wrap beef and freeze for about 30 minutes or until partially frozen. Thinly slice the partially frozen beef across the grain into bite-size strips.
In a small bowl, whisk together broth, soy sauce, vinegar, honey, cornstarch and crushed red pepper. Set aside.
Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add ginger; stir-fry for 15 seconds. Add bell peppers and onion; stir-fry for 5 minutes. Add bok choy; stir-fry for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from the pan.
Heat the remaining 1 tablespoon oil in the pan. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from the center of the pan. Stir sauce until well combined; add to the center of the pan. Cook and stir until thickened and bubbly. Return the cooked vegetables to the pan. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more.
To serve, divide rice (or pasta) among four plates. Top with beef mixture. Serve immediately.