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The Bok Choy was particularly fresh and pretty in the grocery store yesterday so I bought the first bunch I have bought in a very long time. The day before we charcoal grilled a marinated piece of grass-fed beef brisket and there was a lot leftover. So I slivered some of the leftover meat just as thin as I could slice it to create this dish. Upon examining the refrigerator, I could see fresh mushrooms and a pretty red pepper were calling out to be added to this creation.. Mmmm. The final dish was delicious! This dish is suitable for all phases of Atkins and Paleo-Primal as well. I make my own hoisin sauce and this is the recipe I’m currently using. The only change I make is I use my imitation honey recipe whereas the linked recipe uses real honey: http://www.paleodigest.com/pd/?u=http://www.mypaleolife.com/paleo-diet-recipes/paleo-fied-hoisin-sauce
INGREDIENTS:
2 T. coconut oil
1 lb. thinly sliced beef (I used grass-fed brisket)
2 oz. onion, sliced
2 stalks bok choy, washed and sliced ½” thick
Bok Choy
2 oz. red bell pepper, sliced or ½” dice
6 medium mushrooms, sliced
1 tsp. ginger, minced
2 cloves garlic, minced
½ tsp. chile paste (I use Sambal Oelek)
3 T. Paleo-fied Hoisin Sauce seen here: http://www.paleodigest.com/pd/?u=http://www.mypaleolife.com/paleo-diet-recipes/paleo-fied-hoisin-sauce
½ c. beef broth
1 T. low-sodium soy sauce or coconut aminos
a bit your favorite thickener (optional)
DIRECTIONS: Slice, dice and mince all the listed vegetables and set by the stove burner. Set the bok choy white part and leafy part in two separate stacks Gather all other ingredients and have them close at hand. Heat a wok or large skillet and add the oils. When the oil is hot, add the onion and saute 1 minute. Next add the beef and saute about 2-3 minutes or until no longer pink. Add all vegetables BUT the green leafy part of the bok choy. Also add garlic and ginger. Saute all until vegetables are tender crisp, about 2-3 minutes. Now add the leafy part of the bok choy to the pan. Add the beef broth and all other ingredients and allow flavors to blend a couple minutes. If you want, sprinkle your favorite thickener and stir until slightly thickened. Serve at once either alone or atop steamed riced cauliflower.
NUTRITIONAL INFO: Makes 4 servings, each contains:
281.3 calories
15.5 g fat
7.73 g carbs, 2.08 g fiber, 5.65 g NET CARBS
27.7 g protein
512 mg sodium
881 mg potassium
29% RDA Vitamin A, 63% B6, 44% B12, 56% C, 9% calcium, 23% copper, 37% iron, 13% magnesium, 12% manganese, 62% niacin, 42% phosphorous, 28% riboflavin, 66% selenium, 13% thiamin, 59% zinc
mmmm interesting recipes, good pictures, very tasty resemble the Mediterranean cuisine which we do in Spain. We invite you to visit my blog from Spain, with traditional recipes from the State of Valencia.
This week “The Giraboix” in http://valenciagastronomic.blogspot.com.es
Going to lose?
It is so nice of you to take the time to comment. And thank you for your kind words. I visited your blog and you, too, have some lovely recipes and beautiful photographs. I will visit often. I don’t eat sugar or flour, but I like your main course entrees very much!