Steak Bites and Bok Choy with Brown Sauce
Equipment
- Large Skillet
Ingredients
- 1 lb sirloin steak, cut into 1 inch cubes substitute option: boneless, skinless chicken breast
- 1 head bok choy, sliced ½ inch thick 5-6 cups
- 2 tbsp avocado oil
- sea salt and pepper
For the sauce
- ¼ cup organic tamari or coconut aminos
- ¼ cup rice vinegar
- 2 tbsp honey
- ¾ tbsp sriracha sauce or garlic chili sauce feel free to omit this for a milder version
- 1 tbsp sesame oil
- 2 tsp garlic, finely minced
- 2 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 1 tbsp water or bone broth, for dissolving the cornstarch in.
Instructions
Make the sauce + cornstarch slurry
- In a small bowl, combine the tamari, rice vinegar, honey, sriracha, sesame oil, garlic, and ginger. Stir well to combine.
- In a separate small bowl, combine the cornstarch and water or bone broth. Whisk well and set aside.
Make the steak and bok choy
- In a large skillet over medium-high heat, heat the avocado oil, then add the steak bites—season with sea salt and pepper. Cook for 3-5 minutes per side, until meat is cooked to medium-medium well.
- Remove the steak from the skillet to a plate. In the same skillet, drizzle a little more avocado oil and add in the bok choy.Saute the bok choy for 3-4 minutes or until the bok choy is translucent and lightly wilted.
- Pour the sauce over the bok choy, then stir in the cornstarch slurry.Cook for 2-3 minutes or until the sauce has thickened.
- Return the steak to the pan and toss everything together. Top with fresh chives before serving.We like this served over brown rice or spaghetti brown rice pasta.