Beef Tenderloin Bok Choy

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.