master

Black pepper is a go-to seasoning in countless recipes, but it takes center stage in tonight’s beef stir-fry. We’re combining coarsely ground black pepper with sweet chili sauce and citrusy ponzu, for aromatic flavor with just the right amount of kick. Crisp bok choy and bell pepper help round out the stir-fry, served over a bed of garlic-seasoned rice.

Ethan Mick

with Bok Choy & Garlic Rice

Black Pepper Beef

Thinly Sliced Beef

Jasmine Rice

Garlic

Scallions

Green Bell Pepper

Baby Bok Choy

Ponzu Sauce

Rice Vinegar

Coarsely Ground Black Pepper

1-Inch Piece Ginger

Sweet Chili Sauce

Ingredients

Peel and roughly chop the **garlic**. In a small pot, combine the **rice**, **half the garlic**, **a big pinch of salt**, and **1 cup of water**; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Make the garlic rice:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the bell pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the remaining ingredients:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **bell** **pepper**, **bok choy**, **ginger**, **white bottoms of the scallions**, and **remaining garlic**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the **vinegar** and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Cook the vegetables:

While the vegetables cook, in a bowl, combine the **sweet chili sauce**, **ground** **black pepper**, and **ponzu sauce**.

Make the sauce:

Using your hands, separate the **sliced beef** and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. [Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.](#)

Start the stir-fry:

Add the **cooked vegetables** and **sauce** to the pan. Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Divide the **garlic rice** and finished stir-fry between 2 dishes. Garnish with the **green tops of the scallions**. Enjoy!