I was experimenting with a recipe last night for an upcoming cooking demonstration at my house. This was the result and it was delicious. All boys ate it and only complained a little bit about the bok choy. I consider that a HUGE win. The key is not to cook the steak too much and to cut it into really small pieces. It was tender, but not as tender as I would have liked, so still want to play with that a little bit. I started a nutrition challenge at my new gym so maple syrup, stevia, bacon and rice are out of the picture for the next month. Look for lots of REALLY CLEAN recipes.
Asian Steak Zoodle Bowl
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 – 8 (think leftovers!)
- 2 lbs. of flat iron steak or steak of your choice, in bite sized pieces
- 2 tbsp. garlic infused olive oil or 2 tbsp. EVOO and 1 tbsp. minced garlic
- 1 tsp. fish sauce
- 1 small head of bok choy, chopped
- 4 small zucchinis, spiralized
- Juice from one orange
- 2 orange peppers, diced
- 1 cup mushrooms, chopped (optional)
- 3 tbsp. arrowroot flour, dissolved in 4 tbsp. water
- 2/3 – 3/4 cup coconut aminos
- 1 tbsp. minced ginger
- 1/4 cup balsamic vinegar
- 2 tbsp. sesame oil
- Salt and Pepper
- Sesame seeds
- To start, slice and dice and chop all your veggies, cut your meat and spiralize your zoodles. Make sure to cut your zoodles if they are really long.
- In a large dutch oven or skillet, heat the olive oil on medium heat.
- Add the steak and let it cook until still very tender and rare. I tried to let it sit for a few minutes on one side and then flipped to finish cooking.
- Remove steak from the pan and set aside.
- Keep the juice in the pan and add sesame oil.
- Add the bok choy first and then add the peppers and mushrooms if using.
- Saute together and start adding the flavor – start with the ginger, then the juice from the orange, then the coconut aminos and the vinegar.
- Then add the zoodles in and stir and then add the steak back in.
- There should be a decent amount of liquid in the pan, but if not, add in some extra coconut aminos.
- Add the arrowroot mixture to the pan to thicken up the liquid.
- Season with salt and pepper.
- Sprinkle sesame seeds on top of each bowl before serving.
While we were eating, we argued about what to name the dish. Noah thought it should be beef low mein, but it really didn’t taste like lo mein to me. Then all the kids started teasing me telling me that my recipe names are all so long. I told them I would call this dish Beef and Veggies. (ha, ha)