Beef with Bok Choy
Ingredients:
- 3 tbsp. olive oil
- 2 cloves garlic, thinly sliced
- 1 tsp. freshly cracked black pepper
- 2 tbsp. finely chopped fresh rosemary
- 1 tbsp. Dijon mustard
- Salt, to taste
- 1½ pounds flank steak cut into 4 equal portions
- 4 carrots, peeled and quartered
- 8 cups bok choy, sliced into ¼-inch pieces
- ½ cup beef stock
- 1 tbsp. soy sauce
Directions:
- Prepare the steak: Combine olive oil, garlic, pepper, 1 tbsp of rosemary, mustard, and rub the mixture over the steak. Rest for ~30 minutes. Season with salt. Heat a griddle pan to very hot, then lower to medium-high heat and sear each piece of steak to your desired degree of doneness.
- Prepare the vegetables: Place about an inch of water in an 8-inch saucepan and bring to a boil on medium heat. Add the carrots and steam covered for about 5 minutes. Add the bok choy and steam for 2-3 minutes.
- Prepare the sauce: Add the beef stock and soy sauce to the pan you cooked the meat in. Bring to a boil, scraping up all the meat bits, lower the heat, and reduce 3-4 minutes.
- Assemble the dish: Divide the bok choy between 4 plates and place the slices of steak on top. Pour the sauce over the meat and garnish it with rosemary. Steamed cauliflower is a nice side for this dish.
Nutrition Facts
Makes: 4 servings
Calories: 410
Total Fat: 21 g Cholesterol 115 mg
Sodium: 670 mg Total Carbohydrate: 12 g
Dietary Fiber: 4 g
Protein: 43 g
