Beef and Bok Choy Stir Fry

This time last year I was trying to live more paleo to help support my friend who is hoping a paleo diet might alleviate the pain associated with her endometriosis.  This was a recipe I made. I found it at RealSimple.com and I really enjoyed it.  The flavors were delicious, it was very easy to make, and my kids enjoyed it.  I made it with a brown rice/wild rice mix instead of the long-grain white rice. 


Beef and Bok Choy Stir-Fry
Serves 4

Ingredients

• 1  cup  long-grain white rice
• 1  tablespoon  olive oil
• 1  pound  flank steak, thinly sliced
• kosher salt and black pepper
• 4  heads baby bok choy, quartered
• 1/4  cup  low-sodium soy sauce
• 2  tablespoons  rice vinegar
• 1  tablespoon  grated fresh ginger
• 1  tablespoon  brown sugar

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
3. Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
4. Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
5. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil.
6. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.