Beef, Baby Bok Choy and Shitake Mushroom Stir-Fry

  • Courtesy of Don Mauer

Updated 6/9/2020 12:51 PM

¼ cup wheat-free soy sauce (like Tamari) organic, preferred

1 tablespoon olive oil


2 teaspoons peanut oil

½ teaspoon toasted sesame oil

2 large garlic cloves, thinly sliced

½ teaspoon ground ginger

2 packets organic stevia sugar substitute

14 to 16-ounces flat iron steak (aka: top blade steak, top blade filet)

1 medium onion, peeled root end trimmed

3 heads (about 14 ounces) baby bok choy, washed under cold water; root ends trimmed

8 ounces fresh shitake mushrooms, stems removed and cut in quarters

2 tablespoons peanut oil, divided

Make the marinade: In a medium bowl whisk the soy sauce, olive oil, peanut oil, sesame oil, sliced garlic, ground ginger, and stevia together until combined. Set side.

Slice the steak lengthwise into three pieces and then slice across the grain into thin slices. Add to the marinade, stir until coated and set aside.

While the steak marinates: Cut the onion in half across the center and then cut into 1/8-inch strips. Place in a bowl and set aside.

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Separate the bok choy stems. Where the leaves connect to the stem, trim them off and cut crosswise into ½-inch pieces and place in a bowl. Cut the stems crosswise into ½-inch pieces and place in a bowl.

Cut the medium-size mushrooms into quarters and the large mushrooms into sixths. Place in a medium-size bowl.

Place a large iron skillet or wok over high heat and, when hot, add 1 tablespoon peanut oil. Add the onions and stir-fry for 3 to 4 minutes until soft. Remove to a large bowl. Add 1 tablespoon peanut oil to the skillet or wok and add the bok choy stems and stir-fry for two minutes. Add the mushrooms and stir-fry the mushrooms with the bok choy until soft. Add the bok choy leaves and stir fry for 1 to 2 minutes, until the stems are crisp-tender, and the leaves have wilted. Transfer the bok choy and mushrooms to the onion bowl. Add the meat and marinade to the wok and stir-fry; separating the meat pieces until they just lose their pink color. Return the cooked vegetables to skillet or wok and stir together. Serve immediately over cooked rice or cauliflower rice.

Serves 6

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