Bok choy has a delicate flavor that does not overpower other vegetables or mushrooms in stir-fry dishes. Luckily, both bok choy and fabulous, fresh Hazel Dell Farm mushrooms are available almost all season at the Boulder Farmers' Market. When grilling sirloin, I like to grill a extra couple steaks to use in stir-fry a couple days later. While you can start with raw beef for stir fry, you'll savor the extra flavor dimension that comes with grilling. I particularly enjoy sirloin from the family-owned natural beef operation Colorado's Best Beef, also available at the Boulder Famers' Market.
Serves: 4
Preparation Time: 45 minutes
5-6 baby bok choy bunches
1 clove garlic
1/2 medium yellow onion
1 c small oyster mushrooms
8 ounces grilled sirloin, medium rare
1 T peanut oil
1 t sesame oil
1 1/2 c uncooked rice
Stir-fry Sauce
2 T soy sauce
1 T blackstrap molasses
1 T sugar
1 T rice vinegar
While preparing stirfry, cook rice according to package directions. Trim ends from bok choy and mushrooms; rinse bok choy thoroughly. Mince garlic; quarter and slice onion half; break apart sections. Slice steaks into 1/4" strips, cut each strip in half, crosswise. Add peanut and sesame oil, along with garlic, to wok or large sauce pan. Heat until garlic is just sizzling. Add onions, stir 2 minutes. Add bok choy along with 2 T of stir-fry sauce; simmer for 3 minutes. Move vegetables to side of wok or pan. Add mushrooms, along with 2 T more stir-fry sauce and simmer until tender. Push mushrooms to side. Add beef and remaining stir-fry sauce, simmer 1 minute. Beef should still be pink. Remove from heat. Serve over rice.
Per-serving Nutritional Profile:
Calories, 380
Fat, 9 g
Saturated Fat, 2.5 g
Cholesterol, 35 mg
Carbs, 49 g
Dietary Fiber, 3 g
Protein, 25 g
Sodium, 570 mg
Vitamin A, 100% Daily Value
Vitamin C, 90% Daily Value
Calcium, 15% Daily Value
Iron, 25% Daily Value
