Asian Inspired Steak with Bok Choy

Food is the way I express my love. Whenever I have family coming to visit, I always make them their favorite dish to show them how happy I am that they are here. And the best thing they can do in return is tell me that they loved the food I made them. It brings so much joy to my heart.

My husband used to be one of those people that just ate their food and said nothing. Yup, nothing at all. I would sit there and stare and him like do you like it? Or do you hate it? Say something! Well after being with me for over seven years, he has turned into a total foodie.

Every meal that I make he gives me his honest opinion and tells me whether he liked it or not. I even make him rate them on a scale from one to ten. This is something that we really have fun with.

This meal got a pretty high rating from him. From his first bite into the steak he said, “This is really good!” He then went on to the Bok Choy and looked up and me and said, “What is this?” I started laughing and told him it was Bok Choy. He just looked at me like I was crazy. He took a few bites and said “I don’t know how I feel about this Bok Choy stuff.” My husband is not big on vegetables so I was proud of him for just trying it.

Me, on the other hand, I loved it. I did not grow up eating it, but I am now a huge fan. So if you decide to make this recipe and have never had Bok Choy before, I would love to hear your thoughts in the comments below. I hope this will be something you and your family enjoy.

Asian Inspired Steak with Bok Choy

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Ingredients

  

• 2 10 oz steaks use your favorite cut
• 1/2 pound of Baby Bok Choy, washed and ready to use
• 1/4 cup of coconut aminos, plus 2 tbsp for Bok Choy I used The New Primal
• 1/4 cup of balsamic vinegar
• 1/8 cup of olive oil
• 1 tsp of ground ginger
• 1 tbsp of minced garlic
• Salt and pepper to taste
• 1 tbsp of sesame oil

Instructions

 

• For the Marinade:

   Add the coconut aminos, balsamic vinegar, olive oil, ground ginger, minced garlic, and salt and pepper to a bowl and mix well.

  Add the steak to a container or freezer bag and  poor marinade over the steak. Be sure the steak is evenly coated with the marinade.

  Marinate for at least 2 hours but overnight is best.

  2. To Grill the Steak:

  Before cooking, remove the steak from the refrigerator and let sit room temperature for about 30 minutes.

  When ready to cook, heat grill pan over high heat. Sprinkle a little more salt and pepper over the steak to ensure it is well seasoned.

  Once pan is hot, add steak to pan (you should hear it sizzle) and cook on both sides for 7 minutes, or until desired doneness (I like my steaks medium, cooking time will vary depending on how thick your steak is) . Once steaks are cooked to your preference, remove from pan and add to a plate letting them rest for at least 5 minutes.

  3. For the Bok Choy:

  Cut the Bok Choy in half lengthwise.

  Add the sesame oil to a medium sized skillet and heat over medium heat. Once oil is warm add garlic. Saute garlic for about 1 minute.

  Next, add Bok Choy to pan. Drizzle with the remaining 2 tbsp of coconut aminos. I did not add salt and pepper because The New Primal’s coconut aminos is very seasoned. This will all depend on the type of coconut aminos you use.

  Cover Bok Choy and cook for 1 to 2 minutes. Uncover, and continue cooking until it reaches desired tenderness, about 2 to 3 more minutes.