Food Is Medicine – Beef and Bok Choy Stir-Fry

By February 11, 2021March 16th, 2024No Comments

This simple recipe is easy to make and super tasty.  Feel free to change out the beef for any protein of your choice.  Consider adding julienned carrots, asparagus,  or any vegetable of your choice.  If you don’t have arrowroot, you can use cornstarch to thicken the sauce.

  • 1 cup uncooked brown rice
  • 1 tablespoons arrowroot powder
  • 1 tablespoon honey
  • 1/4  cup orange juice
  • 1/4 cup tamari
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon 1dark sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons coconut oil
  • 1 pound organic beef – your cut of choice, cut in thin strips
  • 3 baby bok choy, cut in 1-inch pieces
  • 1 red bell pepper, sliced
  1. Cook the rice according to package directions, keep warm.
  2. In a small saucepan, whisk together the arrowroot powder, honey, orange juice, tamari, vinegar, sesame oil, ginger, and garlic.  Cook over medium heat, stirring constantly for 2 minutes or until mixture thickens.  Set aside.
  3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil.  Add beef to skillet.  Cook for 3 to 5 minutes or until beef is browned and cooked to your desired doneness.  Remove from skillet and keep warm.
  4. Heat remaining 1 tablespoon of oil in skillet.  Add the bok choy and bell pepper.  Cook for 3 minutes or until crisp-tender.
  5. Return the beef to the skillet.  Add the reserved sauce and toss to coat.
  6. Serve the beef bok choy mixture over the cooked rice.

Recipe from 28 Days of Clean Eating by Fall River Press