Skirt Steak and Bok Choy Stir Fry

Makes 4 servings

If you’re like me and you still feel hungry after getting Chinese take-out, then this recipe is for you. Kung Pao Beef and Sesame Chicken are favorites of mine, but I never feel my best after eating it, although the cravings are still there. So if you crave Chinese take-out and are ready to change it up and still feel amazing later that evening or the next morning, then definitely give this a try. Tons of rich flavor with soy sauce, ginger, and lime juice! Serve it over some white rice and for a little spice add in some chili garlic paste.

1 1/2 pounds skirt steak, sliced into 1/4-inch thick slices
1/2 teaspoon sea salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon ground black pepper
1/4 cup low-sodium soy sauce
1 tablespoon freshly grated ginger
2 garlic cloves, minced finely
2 serrano chili peppers, minced finely
3 tablespoons freshly squeezed lime juice
1 teaspoon coconut sugar
1 tablespoon avocado oil
8 ounces cremini mushrooms, trimmed and quartered
2 baby bok choy, chopped
1 red bell pepper, thinly sliced

Season the steak with salt, Chinese five-spice powder, and pepper.

In a medium bowl, whisk together the soy sauce, ginger, garlic chile pepper, lime juice, and sugar until the sugar is dissolved.

Heat oil, in a large cast-iron skillet over medium. Add the mushrooms and cook until golden brown, add the bok choy and red pepper and cook until tender. Remove vegetables from the pan onto a plate and set aside.

Add the beef and cook for about 4 minutes or until caramelized. Add the liquid to the pan and cook simmering until thickened, about 5 minutes. Add the vegetables back into the pan and cook until warmed through completely.

Serve over rice. And garnish with cilantro and cashews, if desired.