Beef Bok Choy

Beef Bok Choy

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 the link is is the recipe I’m currently using.  The only change I make is I use sugar-free honey where the linked recipe uses real honey.

Many more delicious, quick meals like this can be at your fingertips with the latest, best-selling cookbooks from Jennifer Eloff, co-authored by Chef George Stella and several other very talented low-carb cooks.  Visit them at LOW CARBING AMONG FRIENDS for a photo preview ow what awaits you in this 5-volume set.  What are you waiting for?  You can order the entire set or individual volumes at Amazon or here.

DISCLAIMER:  I am not paid for this book promotion or the inclusion of my recipes in them.  I do so because I strongly feel they are GREAT cookbooks!

INGREDIENTS:

2 T. coconut oil

1 lb. thinly sliced beef

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 sauce (I use Sambal Oelek)

3 T. Paleo-fied Hoisin Sauce (made with sugar-free honey)

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