- 1–1.5 lbs beef sliced to stir fry
- 1–2 carrots, cut lengthwise and then on a bias into half moons
- 1 bunch baby bok choy, cut in half and washed well
- Garlic, 1 clove
- Soy sauce (optional, a splash)
- Sesame oil (optional), for the pan
- Vegetable oil
- For this quick weekday stir fry, the longest part of the process is preparing the vegetables. Make sure your bok choy is well cleaned. If it’s a little big, cut it to a size that will cook quickly.
- Marinate the steak in a splash of soy sauce, if using, and a little minced or pounded garlic while you prepare the vegetables. Choose a pan with the widest surface area possible and get it smoking hot. Add a splash of vegetable oil to the pan (do not use olive oil for this, as it has a low smoking point and it will burn.) Add your sliced beef to the pan.
- The meat will sear very quickly. Just before it’s completely cooked, remove from the pan and add the carrots and baby bok choy. Add a touch more oil, if needed (a drizzle of sesame seed oil if you have any), and salt and pepper to taste. Add a splash of water to help it along, and when the bok choy is wilted and the carrots are semi-tender, then add the sirloin pack into the pan. Toss quickly to coat and add a splash of soy sauce (if using) and a squeeze of lemon.
- If all you happen to have on hand to make a sauce is a squeeze of lemon juice and a bit of oil, that will be enough to make a tasty meal. But, if you also have a bit of soy sauce, sesame oil, chili sauce, or other condiments hanging in the refrigerator door, now is a great time to use them!
- Not Included in Large Real Food Box: Vegetable Oil, Soy Sauce (opt), Sesame Oil (Opt)