Recipes

Simple recipes to promote a healthy lifestyle.

Beef & Bok Choy Stir Fry

Beef & Bok Choy Stir Fry

It's been a few crazy weeks at OmniKinetics so we've missed a few weeks, but #FoodieFriday is back with another tried and true, healthy recipe for you all to enjoy!

This Beef and Bok Choy Stir Fry recipe is from Alexa Schirm from SimpleRootsWellness.com.

I don't know anyone who truly doesn't enjoy at least some Americanized version of Cantonese (Chinese) cuisine, but I know I sure do. Many Chinese dishes can be enjoyed "Paleo style" by omitting the starch (rice/noodle); however, that doesn't account for the cheap inflammatory vegetable oils, chemical additives (i.e. MSG) and thickeners (GMO corn starch) that are commonly added to such dishes in the restaurant setting.

This recipe is typically incorporates a desirable thick gravy-like brown sauce that really makes the dish. Corn starch is the usual suspect in regard to  thickening agent used, so I was skeptical whether or not this would turn out like take-out or have to settle with a soupy surmise.

My wife and I were pleasantly surprised how well the thickening alternative panned out (we used tapioca starch the first time and arrowroot the second -- could not tell a difference). This quick, easy and guilt-free meal was a successful homegrown recreation of a "Takee Outee" favorite! It was an easy decision to put this on our short list of go-to meals. Give-er a try and let us know what you think!

INGREDIENTS

1.5 lbs quality sourced top sirloin

Marinade
  • 1 tbsp gluten/gmo-free soy sauce (aka tamari, coconut aminos)
  • 1.5 tsp arrowroot powder or tapioca starch
  • freshly ground black pepper (to taste)
Sauce
  • 1/2 cup tamari
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 2 tbsp arrowroot powder or tapioca starch
Stir Fry, Main Ingredients
  • 1/2 head bok choy
  • 3 cups mushrooms, quartered
  • coconut oil
  • 1tsp garlic, minced
INSTUCTIONS

For the Marinade:
  • In a medium mixing bowl, combine Tamari sauce, arrowroot/tapioca powder and black pepper.
  • Cut beef into strips and mix well with marinade. Let sit 10-60 minutes to marinate.
For the Sauce:
  • In a small mixing bowl, combine Tamari, honey, ground ginger and arrowroot/tapioca powder and set aside.
For the Stir Fry:
  • Slice bok choy, removing the end of the tough white stem.
  • Heat wok over medium-high heat and add coconut oil.
  • Once oil is melted, add beef in batches, cooking for 1-2 minutes on each side making sure not to overcook. Continue until all beef is cooked and set aside.
  • Add garlic, mushrooms and bok choy to remaining cooking oil and saut√© until tender.
  • Once tender, add meat and top with sauce, stirring to combine.
  • Cook an additional 20 minutes until sauce is thickened.