Name: Beef, Ginger, Mushroom & Bok Choy Stir-Fry with Jasmine Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 0.91 kg cremini mushrooms; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 1.02 kg striploin (New York strip) steak; rice vinegar; soy sauce; virgin coconut oil

Beef, Ginger, Mushroom & Bok Choy Stir-Fry with Jasmine RiceBeef, Ginger, Mushroom & Bok Choy Stir-Fry with Jasmine Rice — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

9 baby bok choy

0.91 kg cremini mushrooms

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

1.02 kg striploin (New York strip) steak

rice vinegar

soy sauce

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Thinly slice steak against the grain into strips. Transfer to a medium bowl, add soy sauce, and toss to combine; set aside to marinate.

Meanwhile, using a clean cutting board, thinly slice mushrooms; transfer to another medium bowl.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add steak strips to the pot and stir-fry until just cooked through, 6-7 minutes.

Meanwhile, trim ends and separate bok choy into leaves.

When the steak strips are done, transfer to a plate.

Return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add mushrooms and cook, stirring occasionally, until starting to brown, about 5 minutes. (Reserve bowl for the next step.)

While the mushrooms cook, slice white stems of the bok choy crosswise into thin strips; chop or tear leaves into bite-sized pieces. Transfer leaves to the reserved bowl.

Add bok choy stems to the pot and stir to combine. Cook, stirring occasionally, until veggies are fork-tender, 6-8 minutes.

Meanwhile, peel and mince ginger and garlic; add to the pot and stir-fry until fragrant, about 30 seconds.

Add bok choy leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful.

Return steak strips (and any accumulated juices) to the pot along with soy sauce and vinegar; stir to combine and remove from heat.

To serve, divide rice and stir-fry between plates or bowls. Enjoy!

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