Chinese food fans rejoice! This one-dish meal will make your heart sing with all of its flavor and better-than-takeout taste! I love how gourmet this Beef and Bok Choy Stir Fry feels while being so easy to throw together… Like I always say, when all else fails in the kitchen–make a stir fry!
Beef and Bok Choy Stir Fry Ingredients (serves 2):
- 1/2-3/4 lb. Flank Steak
- salt and pepper, to taste
- 1 tbsp. olive or grapeseed oil
- 2 tsp. peanut oil
- 1/4 tsp. sesame oil
- 2 cloves of garlic, thinly sliced
- 1/4 cup Organic Tamari (or use low-sodium Soy Sauce for non Gluten Free)
- 2 tbsp. raw honey
- 1 tbsp. Sriracha (optional)
- about 1 tsp. grated ginger
- 2 cups of cooked Jasmine Rice (we like to buy the frozen kind from Trader Joes to make it super easy!)
- 2 heads of Baby Bok Choy, quartered
- 2 Fresno Peppers, sliced
- 3 whole Green Onions, sliced
1. Slice flank steak into thin slices.
2. Season the sliced steak lightly with salt and pepper, then place in a medium-large sized zip lock bag or bowl. Now add in the olive oil, peanut oil, sesame oil, sliced garlic, tamari (or soy sauce), honey, sriracha and ginger. Seal bag and shake well so that all ingredients are combined. You either want to leave this out to marinade for about 20 minutes before cooking, or put it in the fridge to marinate all day (preferred). We just recommend removing from the fridge about 15-20 minutes before cooking to get steak to room temperature so that it cooks more evenly.
3. Once your veggies are all chopped and ready to go, and your marinated flank steak has reached room temperature: Heat a large skillet or wok over medium to medium-high heat. Add entire contents of the flank steak marinade baggie or bowl to the hot skillet, stir fry until steak is just barely starting to brown on the outsides but is still rare in the middle (it is going to continue to cook with the veggies)–about 3 minutes.
4. Add in your baby bok choy, green onions, and fresno chiles– stir fry until the bok choy is crisp-tender and the steak is cooked to at least medium-rare, about 4 more minutes.
5. Serve over jasmine rice and enjoy (we also garnished ours with sesame seeds)!
Recipe adapted from Fitness Magazine.