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Beef Tenderloin Bok Choy

A fast and simple meal that everyone will love!

Ingredients:

  • 1 Lb Beef Tenderloin Ends

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  • 1 Cup Basmati Rice
  • 3 Mini Bok Choy
  • 1/2 of a Green Pepper
  • 4 Chopped Green Onions (save half for a garnish)
  • 1 Can Condensed Chicken Broth
  • 2 Cloves Minced Garlic (about 1 tsp)
  • 1 Tsp Minced Ginger
  • 1/4 Cup Soya Sauce
  • Cooking Oil for Browning Tenderloin
  • Kosher Salt and Pepper to taste
  • 1 Tbsp Cornstarch with 2 Tbsps of Water - stirred together

Directions:

  • 1

    Add 1 cup Basmati Rice and 2 cups of water (or chicken stock for more flavour) to a pot. Cover. Bring to a boil. Once boiling, do not lift the lid, simply turn down heat to low and allow it to sit covered on the stove for at least 10 - 15 minutes. Do not peek. Lifting the lid will cause your rice to stop cooking and burn. Once it's done, add 1 - 2 Tbsps of butter and fluff it up with a fork. Remove from heat but keep covered.

  • 2

    Start by cutting the Tenderloin Ends into 1 inch cubes. With some canola oil and 1/2 Tsp of kosher salt, brown the beef in a medium-hot frying pan. Don't worry about cooking them all the way through. Tenderloin can be cooked to a medium and it will continue to cook in the pan with the vegetables later. Set Tenderloin aside.

  • 3

    In a large measuring cup or medium bowl, combine 1 can condensed chicken broth (about 1 cup), 1/4 cup soya sauce, the minced garlic and minced ginger. Add previously combined mixture of cornstarch and water. Stir.

  • 4

    Slice Green Peppers into large chunks. Cut 3 Baby Bok Choy in half lengthwise and then in half again, so that the Bok Choy has been cut into quarters. Rinse thoroughly and pat dry. Chop coarsely.

  • 5

    Add some oil to the hot frying pan and add Boy Choy, Green Peppers and 2 of the chopped Green Onions. Season with a small amount of kosher salt. To assist in the vegetables steaming, add a few tbsps of the chicken broth mixture. Cook until they become tender but still have a little bite to them.

  • 6

    Add the Chicken Stock mixture to the veggies and stir continuously. Cook on medium or medium-low and simmer until sauce thickens. (about 3 - 5 minutes)

  • 7

    Add Beef and cook until desired level is reached.

  • 8

    Top a bowl of rice with the Bok Choy and Tenderloin mixture. Garnish with some sesame seeds or green onions.

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