Wednesday, April 9, 2014

Orange Ginger Bok Choy Stir Fry with Grilled Steak and Coconut Rice

Now there are some people that LOVE Asian cuisine.  Our family is not among them.  We love veggies, we like rice but we don’t always love the sauces that marry them together in Asian dishes.  You know what I am talking about.  Dishes like General Tso chicken or Teriyaki sauce are just so sweet.  It’s like eating jam on your veggies.  On the other side, you have other sauces that are extremely salty.
This dish is the exception.   It has just the right amount of sweetness without being overpowering.  It also has a very complimentary Umami flavor.

Umami is the lesser known fifth basic flavor. Salty, sour, sweet and bitter are the others. Umami is best described as subtle meaty type of taste.  Foods that have that umami flavor are mushrooms, bok choy, Parmesan cheese, meats and ripened tomatoes- to name a few.   

  Steak Marinade
1 Tablespoon coconut oil
½ teaspoon minced ginger
Sea salt
1 garlic clove chopped
1-1.5 lb, grass fed organic beef steak

Rub steak with salt, ginger and garlic.  Then coat with oil. Place in a Ziploc baggy and keep in refrigerator for a minimum of 4 hours.
While you are heating coals for the grill, prepare coconut rice. 

Coconut Rice
1 ½ brown rice
½ teaspoon sea salt
1 3/4 cup water
1 1/2 cup coconut milk
2 teaspoon raw honey
Add water, coconut milk, honey and salt to a medium sauce pan and stir until honey is dissolved. Add rice and set stove temperature to medium.  Cover and simmer for approximately 25-30minutes or until liquid is absorbed and rice is tender.  If liquid is all absorbed and rice is not tender, add more water/coconut milk. 
When done fluff with fork and serve. 

Cooking coconut rice.

Grill steak to desired doneness. I prefer medium. Allow it to rest, then slice.

Medium cooked, grass fed organic beef..

Orange Ginger BokChoy Stir Fry
2-3  tablespoons coconut oil
1 large bok choy, chopped
4 large carrots, sliced
1 medium onion, cut in half then sliced
2 large cloves garlic, minced
1 medium orange ( I used a red naval)
2 tablespoon soy sauce (more or less to your liking)
1 tablespoon finely grated ginger root
1 Tablespoon of raw honey, optional

Kitchen Tip:  Since fresh ginger is often sold in quantities larger than one use,  prevent waste by freezing it.  Peel off skin first and store in an airtight container, like a ziplock bag. This prevents it from drying out before you use it and is much easier to grate when frozen.   

Heat coconut oil to high temperature in a stainless steel wok or a cast iron pan.  Toss in onions and carrots.  Cook until tender.  Toss in chopped bok choy.  Squeeze the juice of a medium orange into the pan. Add soy sauce, minced garlic and ginger. If desired add 1 tablespoon of raw honey  for a more sweeter taste.   Reduce heat to medium and toss in sliced beef.  Cook for an additional 2 minutes, tossing periodically.   

I used a red naval orange.

The ginger and orange yield a fresh, enticing smell.

Place a scoop of coconut rice in bowl.  Top with stir fry.  Drizzle with some sauce from the pan.  Enjoy.  
My crew was hungry so they ate up before I could take a photo of the assembled dish. 
I am sure you can imagine what all the parts would look like together. 

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