A simple 7 ingredient stir fry recipe featuring one of my favorite vegetables, bok choy (aka Chinese cabbage). Bok choy is super low in calories but has tons of Vitamin A and Vitamin C and it adds a nice crisp texture to this dish. Since I try to limit the amount of grains I eat whenever (possible because grains can cause inflammation in your body,) I always choose grass-fed beef over grain-fed. And, not to mention, grass-fed beef generally has less fat than grain-fed beef.
- 1 lb thinly sliced sirloin
- 6 heads of baby bok choy, cut in half lengthwise
- 1 white onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger paste
- 2 tbsp fish sauce
- 1 tbsp coconut oil
- sea salt and freshly ground pepper, to taste
- sesame seeds (optional)
- Season the beef to taste with sea salt and pepper.
- Warm the coconut oil in a large skillet or wok over high heat.
- Add the ginger and garlic and stir fry for about 1 minute.
- Add the beef and cook for about 2-3 minutes. Be careful not to overcook the meat. I usually take it off the stove when it is still pink because it will continue to cook and will cook again once you add it back into the stir fry.
- Transfer the beef to a bowl.
- Add the onion to the hot skillet or wok and cook for 2 minutes.
- Add the bok choy and cook until soft, about 3-4 minutes.
- Return the beef to the stir fry, add the fish sauce and mix well.
- Garnish with sesame seeds and enjoy!
MACROS for 1 serving (or half the recipe): 306 calories, 31 g protein, 14.2 g carbs, 11.9 g fat