Week night cooking is exhausting. Totally exhausting. I'm constantly searching for week night meals that meet the following criteria (1) short prep and cook time; (2) use some of my CSA veggies; (3) fresh, light, and healthy; (4) rely mostly on kitchen staples (no trip to the super market required) (5) tastes good. I've been hitting my target with the book Good For You, Easy Healthy Recipes for Every Day. This Spicy Ginger Beef and Bok Choy is a great example.
I was surprised to find recipes that I'm actually cooking because I bought this book purely for the photos. It's a gorgeous inside. When I imagine how I want my food photos to look, images from this book come to mind. The photos are not over styled, but the vegetables and fruit pop with color. And the recipes, well, they are really basic and easy.
Turns out, that's what I need. Not because I don't know how to cook, but because on week nights I don't have any time to make dishes that are too involved. This dish? I ain't got not time for that.
I've marked a few pages of recipes that look, easy, tasty, and healthy. Next I would like to try the chipotle shrimp tacos with mango and pineapple salsa that's featured on the cover. I figure I can make the salsa a day ahead.
p.s., Josie ate the steak and rice I served with this, but not the baby bok choy. Sigh.
Spicy Ginger Beef and Bok Choy
Ingredients
- 2 tbs dry sherry
- 1 tbs low-sodium soy sauce
- 1/2 tsp Asian red chile paste, plus more if desired
- 1 lb baby bok choy
- 1 tbs grapeseed or canola oil
- 2 cloves garlic, minced
- 1 tablespon peeled and minced fresh ginger
- 1 lb flank steak, thinly sliced across the grain
Directions
In a small bowl, stir together the sherry, soy sauce, and chili paste. Set aside.
Trim the stems ends from the baby bok choy and separate the leaves.
In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the oil over high heat. When the oil is hot, add the bok choy and cook, stirring, just a until tender and crisp, about 2 minutes. Transfer to a bowl.
Add the remaining 1/2 tbs oil to pan. When hot, add the garlic and ginger and cook, stirring often, until fragrant but not browned about 30 seconds. Add the beef to the pan and cook, tossing and stirring, just until no long pink, about 2 minutes.
Return the bok choy to the pan along with the sherry mixture and cook for 1 minute until heated through. If you like your food extra spicy, top with additional red chile paste. Serve right away.
