Coconut Rice with Beef Stir-Fry

Ingredients

• 1 cup bell pepper strips red
• 0.3 teaspoon pepper black freshly ground
• 3 cups bok choy sliced
• 1 tablespoon sriracha (such as Lee Kum Kee)
• 1 teaspoon sesame oil dark divided
• 1 pound flank steak trimmed thinly sliced
• 2 tablespoons cilantro leaves fresh chopped
• 1 Dash ground pepper red
• 1 cup jasmine rice uncooked
• 14 ounce coconut milk light canned
• 4  lime wedges 
• 1 cup onion vertically sliced
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

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