Coconut Rice With Beef Stir-Fry - cooking recipe

Ingredients

Rice
1 cup water
1/4 teaspoon salt
1 dash ground red pepper
1 (14 ounce) can light coconut milk
1 cup uncooked jasmine rice
Stir-fry
1 teaspoon dark sesame oil, divided
1 (1 lb) flank steak, trimmed and thinly sliced across the grain
1 cup vertically sliced onion
1 cup red bell pepper, strips
3 cups sliced bok choy
2 tablespoons chopped fresh cilantro
1 tablespoon chili-garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 lime wedges

Preparation

To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.
Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender.
Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.