Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
The few times a year I eat red meat, this is one of my favorite dishes.
I learned about Bok Choy when I was studying nutrition.
Since I am all about texture and flavor, this was a hit with me from the first time I tried it.
There is just something about this combination that is filling without that stuffed effect.
I usually add a side dish of rice and maybe some honey glazed carrots and I have a very good, if not close to perfect, meal.
Want to expand your palate, haven’t tried bok choy? Wait no longer.
Try this recipe; I think your taste buds will be glad you did.
Steak & Bok Choy
Author: lets be yummy
Ingredients
- 2 Tablespoons grated fresh ginger
- 1 Tablespoons minced garlic
- 3 Tablespoons gluten free soy sauce
- 1 teaspoon Toasted Sesame Oil or Olive Oil
- ½ teaspoon crushed red pepper (optional)
- 1 pound flank steak
- 2 cups thinly sliced shiitake mushrooms (about ½ pound)
- 1 cup sliced onion
- 1 cup bell pepper strips
- 4 cups sliced bok choy (about 1 medium head)
Instructions
- Combine ginger, garlic, soy sauce, oil, and crushed red pepper (optional) in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
- Re-coat pan with cooking spray. Add steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Return vegetables to pan and toss.
I didn’t think I was a fan of Bok Choy, but this was very good. Thanks for the recipe.