Beef, Broccoli and Bok Choy over Rice

My roommate suggested Chinese food after reading the word "Chinese" in her school reading.  Don't judge.  We were hungry.

But we've also been trying to eat healthier lately.  When our schedules are so busy and often opposite, we often find it easy to make comfort food or just grab something from a restaurant.

And since I've got several Chinese cookbooks, we paged through them and decided upon Beef, Broccoli, and Bok Choy, to be eaten with brown rice.

Start by stirring together a tablespoon of soy sauce, a tablespoon of honey, and two minced garlic cloves.  Add some sliced beef.  We cheated and bought the already sliced stir fry stuff from the grocery store.  Toss the beef with the sauce, cover with plastic, and let it marinate in the fridge for at least two hours.

 Once the marinating is done, thinly slice a red bell pepper, slice up a head of bok choy, and a bunch or two of broccoli.

 Put a bit of vegetable oil in a wok and stir fry the beef on medium-high heat, about 3-5 minutes.  Then, using a slotted spoon so all the juices stay in the pan, dish the beef out and set aside.

Put the vegetables in the wok and stir fry for about 2 minutes.  Add a 1/4 cup of stock (I used the vegetable variety) and cook for another two minutes, until the veggies are nice and crisp.

 Add the beef back in and mix.  Heat for another 1-2 minutes, just so the beef gets hot again.

We ate ours with brown rice, although you could put them over rice noodles too.

The general consensus was that the dish was good.  I felt it needed a bit more of the soy flavor, maybe adding some to the wok when the I put the vegetables in.  Maybe a tiny bit of sesame oil would have been good too.