Mongolian Beef Stir-Fry
Garlic-Ginger Bok Choy
Ingredients
- ¾ lb beef sirloin, thinly sliced
- 3 Tbsp coconut aminos soy-free sauce
- 1½ Tbsp sesame oil
- 1½ Tbsp minced ginger
- ½ Tbsp fish sauce
- 2 cloves garlic, thinly sliced
- 2 red chile peppers, seeded and thinly sliced
- 4 green onions, cut into 2-inch pieces
Instructions
- Place beef, coconut aminos, oil, ginger, fish sauce and garlic in a zip-top plastic bag. Seal bag, and chill 4 hours to 2 days.
- Cook beef mixture in a nonstick skillet or wok over medium-high heat, stirring often, 5 minutes or until beef begins to brown.
- Stir in chile peppers and green onions; sauté 2 minutes or until tender. Serve over Garlic-Ginger Bok Choy.
Side Dish Ingredients
- 1 clove garlic, minced
- 1 Tbsp minced ginger
- 1 Tbsp sesame oil
- 1 (1-lb) head bok choy, trimmed and coarsely chopped
- 1 Tbsp coconut aminos soy-free sauce
Side Dish Instructions
- Cook garlic and ginger in hot oil in a large nonstick skillet over medium heat 2 minutes or until tender.
- Add bok choy; sauté 6 to 8 minutes or until tender. Stir in coconut aminos; cook 1 minute.
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