STIR FRY STEAK AND BOK CHOY
1/2 pound lean boneless flank or top sirloin steak, trimmed
1 head Bok Choy
3 tsp. olive oil
1 cup stir fry cooking sauce (see recipe below)
Slice steak into 1 by 3 inch thin strips and set aside. Wash bok choy carefully and cut leaves from stems. Cut stems in 1/4 inch slices and shred leaves. Heat large skillet over high heat. Add 1 tsp. oil and bok choy stems. Cook uncovered stirring constantly for 2 minutes. Add 1/4 cup water, cover and cook an additional 2 minutes. Add leaves and cook and stir 2 more minutes. Remove bok choy from skillet. Pour remaining 2 tsp. oil into skillet. When oil is hot, add steak. Cook and stir until meat browns, about 4 minutes. Stir in cooking sauce and return bok choy to skillet. Cook until sauce boils and thickens. Serve.
4 servings; 2 carbs
Stir Fry Cooking Sauce
1/4 tsp. xanthan gum
2 tsp. coconut aminos
1/2 tsp. ginger
2 tbs. cooking sherry (or wine)
In small bowl, combine all ingredients and stir until corn starch dissolves.
4 servings; 3 net carbs
*www.cookbookresources.com*
1/2 pound lean boneless flank or top sirloin steak, trimmed
1 head Bok Choy
3 tsp. olive oil
1 cup stir fry cooking sauce (see recipe below)
Slice steak into 1 by 3 inch thin strips and set aside. Wash bok choy carefully and cut leaves from stems. Cut stems in 1/4 inch slices and shred leaves. Heat large skillet over high heat. Add 1 tsp. oil and bok choy stems. Cook uncovered stirring constantly for 2 minutes. Add 1/4 cup water, cover and cook an additional 2 minutes. Add leaves and cook and stir 2 more minutes. Remove bok choy from skillet. Pour remaining 2 tsp. oil into skillet. When oil is hot, add steak. Cook and stir until meat browns, about 4 minutes. Stir in cooking sauce and return bok choy to skillet. Cook until sauce boils and thickens. Serve.
4 servings; 2 carbs
Stir Fry Cooking Sauce
1/4 tsp. xanthan gum
2 tsp. coconut aminos
1/2 tsp. ginger
2 tbs. cooking sherry (or wine)
In small bowl, combine all ingredients and stir until corn starch dissolves.
4 servings; 3 net carbs
*www.cookbookresources.com*
No comments:
Post a Comment