From massive pomelos to mini limes, citrus fruit offers vitamin C and loads of flavor! Chef Jo shares her citrus secrets.
1/2 cup plus 3 tbsp fresh lime juice, divided
2 tbsp white or rice wine vinegar
2 tsp raw honey
2 tsp reduced-sodium soy sauce, divided
1 tbsp sesame oil, divided
1/2 tsp ground cayenne pepper, divided
4 cloves garlic, minced, divided
1 poblano chile pepper, seeded and minced
1/2 cup chopped scallions (white/light green parts only; slice and reserve dark green parts for garnish)
1/3 cup fresh cilantro, chopped
16 oz beef eye of round steak, cut into 2 1/2-inch strips
1/2 cup brown jasmine rice
1 tbsp plus 1 tsp minced fresh ginger, divided
4 Asian eggplants (Chinese or Japanese varieties), trimmed and sliced into 2-inch-long pieces
1 cup each sliced yellow and red bell pepper
6 cups torn bok choy leaves (NOTE: Tear into 2-inch pieces.)
1 tbsp sesame seeds, optional
In a large bowl, whisk 1/2 cup lime juice, vinegar, honey, 1 tsp soy sauce, 1 tsp sesame oil, 1/4 tsp cayenne pepper and 1 tbsp water. Stir in 2 cloves minced garlic, poblano pepper, scallions and cilantro. Add beef, toss to coat and set aside to marinate for about 15 minutes.
Cook rice according to package directions, adding 1 tsp ginger to cooking water.
Meanwhile, in a medium skillet, heat remaining 2 tsp sesame oil on medium-high. Add remaining 2 cloves minced garlic and 1 tbsp ginger and sauté until fragrant, about 30 seconds. Reduce heat to medium and add eggplant and remaining 1 tsp soy sauce. Sauté, stirring frequently, for 4 minutes. Add remaining 3 tbsp lime juice and 1/4 tsp cayenne pepper and sauté until eggplant is tender, 10 to 15 minutes.
Meanwhile, heat a wok on medium-high. Add beef and any remaining marinade and sauté, stirring occasionally, for 5 minutes. Add peppers and sauté for 5 more minutes. Add bok choy and sauté until tender, about 2 minutes.
Divide rice among serving plates and top with beef mixture. Garnish with sesame seeds (if using) and reserved dark green parts of scallions. Serve with eggplant.
Serving Size: 1 cup beef stir-fry, 1 cup eggplant, 1/2 cup rice