Red Barn Cafe-

Life is hectic - Savor every Bite!

Sunday, April 28, 2013

Ginger Steak and Vegetables

I am tempted to call this a stir fry, although it's much easier, less oil and I don't have a Wok! It's a little spicy, very healthy and simply delicious. The best "Stir Fry" I have ever husband said so!
6 servings


Stir together-
1/2 bottle Makoto ginger dressing
1 clove garlic, minced
half of a 1 inch piece of ginger, grated (save the other half for the vegs)
1 Tbsp Sirracha chili sauce
1 Tbsp lite (low salt) Soy sauce
1/2 tsp sesame oil
Mix and set aside

(This sauce is dynamite for dipping-egg rolls, dumplings, etc. I might make a new batch and dip my veggies in it. Ive been taking leftover broccoli and vegs for lunch with hummus. But this might be a little bit better).


2 Baby bok choy, rinsed and quartered lengthwise
2 handfuls baby spinach leaves
2 cups fresh mushrooms, cleaned and sliced thin
1 clove garlic, minced
4 medium carrots, peeled and sliced on the diagonal
fresh broccoli florets, cut up
2 handfuls snow peas

1 1lb thin, boneless sirloin steak, trimmed of fat and sliced in thin slices.
1 tsp coconut oil

2 bags Success Basmati Rice

In a large skillet add 1-2 inches water, layer broccoli, bok choy and carrots, cover and bring to boil. Steam for 3 min. Add pea pods and spinach, cover and turn off heat. Remove to a large bowl and cover to keep warm. Add 1 tsp coconut oil to skillet and heat on high. Add sirloin and saute until just no longer pink, turning once. Add a little salt, if desired. Remove to bowl with the vegs, add another tsp cocnut oil and saute mushrooms. Meanwhile cook rice in boiling water 10 minutes, drain and layer rice in large bowl, adding vegetables and sirloin. Pour sauce over each layer.

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