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A fast and simple meal that everyone will love!
Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 3 - 4 servings
Starting at: $28 Shop now
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.
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.
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.
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.
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.
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)
Add Beef and cook until desired level is reached.
Top a bowl of rice with the Bok Choy and Tenderloin mixture. Garnish with some sesame seeds or green onions.
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