I always find myself working on a similar style dish; Mediterranean in nature and always robed with basil, oregano, tarragon, or sage. So when I opt for a challenge, the soy sauce and sesame oil comes out. I have zero Asian food background or training so recipes like these are meant to be simple and slightly healthier than the take-out counterparts.
A nice flank or skirt steak is especially appealing to me with these dishes. Seasoning and added flavors can be light since the steak itself lends delicious flavor of its own.
This dinner was inspired by the abundant veggies in my fresh box order this week. What is a fresh box you say?? Well the most amazing idea ever comes from a local farm stand in Westfield, NJ – Alan’s Orchard. For $25 once a week, I receive 10 different fruits and vegetables from a few local farm stands; literally off the farm. This week, they included bok choy, broccoli, and sugar snap peas that all found their way into the stir fry.
For me, Asian dishes begin and end with the trifecta: soy, sesame oil, and ginger. Add the usual garlic and a little sherry and you have yourself dinner.
Start with parboiling your broccoli and peas. They should be slightly crunchy before adding your flavors but somewhat cooked through. (If you don’t know what parboiling is, just add your cleaned, raw veggies to a pot of boiling water for a few minutes until cooked to your liking.) While your veggies are boiling, sautée the flank steak, lining your pan with a teaspoon of sesame oil and searing for about 3-6 minutes per side. While searing, season with salt and pepper. Once your steak is cooked to your desired temperature, slice on an angle and reserve to add to your wok or frying pan once your veggies are ready.
Add your cleaned baby bok choy to your wok or pan. Add about 2 cloves of minced garlic, 1 cup low sodium soy sauce and a tablespoon of sesame oil. Sautee until your leaves are just wilted. Add your parboiled vegetables and sliced steak and add a half a cup of dry sherry. Heat until everything is heated through and the sherry burns off slightly, about 5-8 minutes (make sure you do not cook your meat any further).
Serve over whole wheat rice for a healthy option, or sticky white rice for a traditional taste. Voila! Dinner!!
Remember, have patience with yourself and your dish. A few of these instructions may be happening at the same time, but that’s ok! If your water is over-boiling and your steak is sizzling too high, just reduce your temperatures or remove from heat until you get your bearings. The end result will be well worth it, just ask your family…