Serves 4
Marinade:
3 Tbsp soy sauce
1Tbsp Oil
1Tbsp corn starch
1/2 tsp ground pepper
1-2 Tbsp oil
1Tbsp minced ginger
2 radishes, finely minced
10 oz steak, (slightly frozen) trimmed and thinly sliced*
1/4 tsp course salt
1tsp pepper
2 heads baby Bok Choy, quartered
4 scallions, green tops only
1 tsp brown rice syrup or 1 pack truevia
2 cups rice (white or brown) made according to directions
Whisk together marinade ingredients in large bowl, add thinly sliced steak. Stir and reserve for later in stir fry. Make rice according to directions.
Heat 1 Tbsp oil in large wok. Add ginger and radish. Stir fry until fragrant, about 30 sec. Be careful not to burn. Add steak (and any marinade) to wok and stir fry in hot wok briefly, until browned on outside. There may be clumps on the bottom of the wok, but this will deglaze and make a wonderful sauce. Remove steak.
Heat remaining oil in wok. Add Bok Choy, scallions and sweetener. Stir until Bok chow is crisp tender, about 3-4 minutes. Return steak to wok with marinade, cook about 2 min until hot and meat is about medium rare. Serve with rice.
*Note: if meat is slightly frozen it is much easier to cut.
Good sides: fresh pineapple and a small tossed salad
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