A couple months ago, I got a Rachel Ray Magazine in my mailbox.
I paged through and found a yummy picture of stir fry. Then I read the recipe and realized that the greens I was were wilted iceberg lettuce!
And I just couldn’t wrap my head around it!
I grew up eating iceberg lettuce, but now I typically go for spinach or romaine. And I’ve heard of grilled romaine but can’t quite wrap my head around that either.
It seems kinda weird. I totally fine with adding cabbage, kale, or spinach to soups or other cooked dishes, but lettuces? Ummm…no thank you.
And thus began a very heavy adaptation of a magazine recipe. Why not, I thought, use bok choy instead of the lettuce? It’s more authentic anyway! Hoisin sauce? I never have that on hand…skip it (and so on).
The resulting stir fry was very tasty and full of yummy green vegetables, so I was a happy camper (the kids weren’t thrilled about the greens, especially the leeks, but loved the steak!)
Beef Stir Fry with Leeks, Broccoli, & Bok Choy
Inspired by Rachel Ray
2 tablespoons extra virgin olive oil, divided
1 pound petite sirloin steak, sliced
3 leeks, white and light green parts, sliced
1 large brown broccoli, cut into florets
¼ cup water
¼ cup low sodium soy sauce
3 cloves garlic, minced
1 teaspoon ground ginger
2 teaspoons garlic chili sauce (sriracha)
1 tablespoon honey
1 large head bok choy, chopped, large white stems and leafy greens separated
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steak slices and cooked until seared on all sides. Add the leeks, broccoli, and white parts of the bok choy. Toss to cook for a minute, then add the water and cover to steam for 3 minutes or until the broccoli is vibrant.
Add the sauce ingredients, cooking for an additional minute. Pour stir fry into a bowl.
Heat the remaining tablespoon of oil in the same skillet. Add the leafy green parts of the bok choy and cook for 2 minutes or until slightly wilted. Stir the bok choy into the stir fry, top with sesame seeds and serve with a side of rice.