Thursday, February 2, 2012

Stir-Fry Beef with Bok Choy

A Chinese meal calls for a Chinese vegetable. Bok choy is a leafy cabbage that is packed with phyto-nutrients, vitamins, minerals and anti-oxidants. It’s delicious just steamed with a little water or broth, but even better in a stir-fry. Separate the leaves from the stalks before cooking. The leaves cook quickly, but the stalks take a little longer. You can use both in this recipe, or just the leaves.

Olive or coconut oil
1 lb. lean beef (flank steak, top round), cut into thin strips
1 large onion, chopped into large pieces
1 large bell pepper, seeded, chopped into large pieces
2 stalks celery, sliced into 1” pieces
12 oz. mushrooms, sliced
1 clove garlic, minced
1” piece fresh ginger, minced

½ cup of tamari sauce (or Coconut Aminos)
2 tablespoon of apple cider vinegar
1 teaspoon of agave nectar

1 head of bok choy, cleaned, stalks removed (chop stalks and leaves separately)
2 green onions, chopped
Cashews, chopped

Mix the tamari sauce, cider vinegar, and agave nectar together in a small cup or bowl. Set aside.

Heat a skillet to medium-high. Add 1 tablespoon of oil. Add the beef (in two batches if necessary), and brown on all sides. Transfer beef and juices to a bowl.

Add another tablespoon of oil to skillet. Add the onion, pepper, and celery and cook for about 5 minutes or until the vegetables are fork-tender and lightly browned. Place in the bowl with the beef.

Add a little more oil to skillet if necessary. Cook the mushrooms until they brown. Turn down the heat and add the garlic and ginger. Stir for a minute. Put the contents of the bowl back into the skillet (with any juices), and add the tamari sauce mixture. Stir to combine. Add the chopped bok choy (stalks pieces first, and then the leaves) and stir again. Cook until the leaves are tender.

Spoon a serving of the stir-fry into a bowl, along with some of the sauce. Top with a sprinkle of green onions and cashew nuts. 

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