Steak and Baby Bok Choy, Chard and Peppers- Fab Lunch!

I had some great veggies from the market I went to the other day. Needed to get the baby bok choy and coloured swiss chard used today. So I did a warm salad with it. Turned out great. This is something I would make again.

Hope you enjoy and try making it.
Steak with Baby Bok Choy, Chard and Peppers:
2 bunches of baby bok choy, washed and cut in half if large pieces
1 bunch coloured swiss chard, cut up
1/2 orange pepper, cut into strips
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 green pepper, cut into strips
3 cloves of garlic, pressed or minced
1/3 cup beef broth
1 tablespoon tamari sauce
1/2 teaspoon sesame oil
1 pound of steak, cut into strips
Olive oil
Cut up all your veggies and wash them. Set aside.
Cut up your steak into strips. Set aside.
In a saute pan or skillet place you bok choy, chard, peppers and garlic and turn on medium to low heat. Drizzle with a touch of olive oil. Cook for about 3 or 4 minutes.
Now pour broth in the veggies and cover, cooking for about 4- 5 minutes more on low heat.
Cook your steak in a separate pan over medium-high heat, use a little olive oil and the tamari sauce. Cook until meat is browned and cooked through. If you’ve cut it thinly it should only take under 5 minutes to cook.
Plate your veggies.
Place steak over veggies and drizzle with just a bit of sesame oil.
WARNING: Beware of cats who steal your veggie baskets the second they are empty. They’re just lurking and waiting to jump into baskets that are half their size.
Then pretend they are really cool and they fit perfectly. Completely oblivious to the fact that half their body is hanging over the side and the sides of the basket are going to burst.
Hope you enjoyed this one. This recipe is oh so yummy and perfect for a summer meal. Toodles and smoochies. xx
Photos missing due to a G+ incident. They will be replace soon. 

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  1. Kara says

    Wow, this looks amazing and very healthy. I have never had Bok Choy and Chard. I will have to try this recipe. One way to make it even healthier would be to use grass fed beef. Grass fed beef is lower in calories and fat, higher in omega 3 fatty acids and beta-carotene, and has 4 times more vitamin e than traditional grain fed beef. You can’t go wrong with the flavor either. If you are at all interested you can look on the La Cense Beef website where they have a wealth of information on grass fed beef. I’m sure you won’t be disappointed.

  2. Kim Bee says

    It was very good. I was impressed with the bok choy and I always love swiss chard, especially the vibrant colour ones. We have been looking into better meat options. I actually love the idea of going vegan but not sure with our picky eating if we could do it successfully. I am going to check out the site and I`ll let you know what I think. I know we won`t make the switch until hubby is working again as the cost is higher. He`s just finished going back to get his degree and now has to do an apprenticeship for hours. So money is too tight after 3 years of limited income to switch now. Hopefully soon. I`ll be so glad to buy food without worrying about the budget so much. The last 2 years have sucked badly!

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