Ginger-Garlic Beef with Bok Choy

Name: Ginger-Garlic Beef with Bok Choy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 pound beef eye of round steak (trimmed, sliced thinly against grain); 8 ounce baby bok choy (quartered lengthwise); 1 package frozen riced cauliflower (12 oz package); 1 tablespoon toasted sesame oil; 1 tablespoon fresh ginger (grated); 3 clove garlic (minced); 1 tablespoon reduced-sodium tamari; 0.25 teaspoon crushed red pepper flakes

Thinly sliced lean beef top round flash-seared with fresh ginger, garlic, and baby bok choy, finished with toasted sesame oil and served alongside riced cauliflower.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3
Cuisine: Japanese
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Calorie
Low-Carb
Low-Saturated-Fat
Low-Cholesterol
Low-Sodium
Low-Sugar
Paleo
Keto
Halal
Kosher
Low-Fat

Ingredients

1 pound beef eye of round steak (trimmed, sliced thinly against grain)
8 ounce baby bok choy (quartered lengthwise)
1 package frozen riced cauliflower (12 oz package)
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger (grated)
3 clove garlic (minced)
1 tablespoon reduced-sodium tamari
0.25 teaspoon crushed red pepper flakes

Instructions

Microwave the frozen riced cauliflower in its steamable pouch for 4 minutes until piping hot, then spoon onto 3 dinner plates.
In a small bowl, whisk together the reduced-sodium tamari, grated fresh ginger, minced garlic, crushed red pepper flakes, and 1 tablespoon of water.
Heat 1/2 tablespoon of the toasted sesame oil in a large wok or skillet over high heat. Add the sliced beef in a single layer and sear without moving for 2 minutes, then toss for 1 minute more until browned throughout; transfer immediately to a bowl.
Add the remaining 1/2 tablespoon of toasted sesame oil and the quartered baby bok choy to the hot skillet. Stir-fry for 2 minutes until the leaves wilt and stalks become tender-crisp.
Pour the tamari-ginger sauce into the skillet and return the beef along with any juices, tossing briskly for 1 minute to coat everything before serving over the warm cauliflower rice.

Notes

Slicing the beef thinly across the muscle grain keeps this very lean cut remarkably tender when seared quickly.

Nutrition (per serving)

Calories: 250
Protein: 34.3 g
Carbohydrates: 7.3 g
Fat: 9 g
Fiber: 3.8 g
Sodium: 380 mg
Saturated Fat: 2.3 g
Sugar: 3 g
Cholesterol: 67 mg