beef, mushroom, and bok choy bowls
Bursting with bold flavors and textures. These bowls incorporate delicious bok choy to add that fresh crunch to every bite. Throw on some sriracha mayo and it's ready to enjoy.
1 pound skirt steak, cut into 3 equal pieces
3 garlic cloves, minced
1/2 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2 teaspoons sesame oil
1 teaspoon red chili flakes
4 scallions, sliced, white and pale green parts only
2-3 tablespoons cooking fat (oil, butter or lard)
2-3 baby bok choy, rinsed, dried and separated
4 ounces mixed mushrooms, sliced
3/4 cup mayonnaise
2 tablespoons sriracha
1 teaspoon soy sauce
2 teaspoons lime juice
pinch of salt
toasted sesame seeds
cooked rain or grain of choice for serving
Step 1: Put the steak into a large resealable plastic bag. Whisk together the garlic, soy sauce, honey, rice wine vinegar, ginger, sesame oil, chili flakes, and scallions in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes at room temperature (or even a couple of hours in the fridge)
Step 2: Heat 1-2 tablespoons of cooking fat in a large cast-iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired doneness, 3 to 4 minutes per side for medium-rare. Remove the steak to a cutting board to rest for a few minutes before cutting into small chunks.
Step 3: Add more cooking fat (about 1-2 tablespoons) to the skillet. Add the mushrooms and cook, stirring occasionally for about 3 minutes or until starting to brown. Add the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
Step 4: In a small bowl whisk together the mayo, sriracha, soy sauce, lime juice, and a pinch of salt. Taste for seasonings and adjust as needed.
Step 5: If using rice or another cooked grain divide that between bowls. Top with mushrooms, bok choy, and steak. Spoon over some of the mayo sauce and sprinkle with toasted sesame seeds and parsley.