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
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.