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Mongolian Beef and Bok Choy

Serving Size

2

Ingredients

  • 3 heads baby bok choy
  • 1 tbsp avocado oil
  • 2 cloves garlic, chopped
  • 1 tbsp sesame seeds, salt/pepper
  • 1/2 lb flank steak
  • 1/4 cup soy sauce
  • 1 tsp ginger powder
  • 2 cloves garlic, chopped (or minced garlic)
  • 1/4 cup honey
  • 1/4 cup water
  • 1 green onion

Directions

  • Heat avocado oil in a medium skillet over medium heat. Add chopped garlic and sauté for 1-2 minutes until fragrant.
  • Add the bok choy, cut side down. Season with salt and pepper. Cook for 3-4 minutes until tender. Sprinkle with sesame seeds before removing from heat.
  • Cook the Steak: In a separate skillet over medium-high heat, add the thinly sliced flank steak. Sear for 2-3 minutes per side until browned.
  • In a small bowl, whisk together soy sauce, ginger powder, garlic, honey, and water. Pour the mixture into the skillet with the steak.
  • Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the steak.
  • Serve the bok choy alongside the steak or mix everything together. Garnish with sliced green onions.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 5 days. More Carbs: Serve over rice or other grain. You can also add additional veggies.

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