Beef-Bok Choy

[buttoni]

The Bok Choy was particularly fresh and pretty in the grocery store yesterday so I bought the first bunch I have bought in a very long time. The day before we charcoal grilled a marinated piece of grass-fed beef brisket and there was a lot leftover. So I slivered some of the leftover meat just as thin as I could slice it to create this dish. Upon examining the refrigerator, I could see fresh mushrooms and a pretty red pepper were calling out to be added to this creation.. Mmmm. The final dish was delicious! This is suitable for all phases of Atkins and Paleo-Primal as well. I make my own hoisin sauce and the recipe below I found on Paleodigest website some time ago. It's what I’m currently using, but I sub in S/F maple syrup for the real maple syrup the original recipe calls for.

INGREDIENTS:

2 T. coconut oil
1 lb. thinly sliced beef (I used leftover grilled grass-fed brisket)
2 oz. onion, sliced
2 stalks bok choy, washed and sliced ½” thick
2 oz. red bell pepper, sliced or ½” dice
6 medium mushrooms, sliced
1 tsp. ginger, minced
2 cloves garlic, minced
½ tsp. chile paste (I use Sambal Oelek)
3 T. Paleo-fied Hoisin Sauce (recipe below)
½ c. beef broth
1 T. low-sodium soy sauce or coconut aminos
¼ tsp. xanthan gum or your favorite thickener

DIRECTIONS: Slice, dice and mince all the listed vegetables and set by the stove burner. Set the bok choy white part and leafy part in two separate stacks Gather all other ingredients and have them close at hand. Heat a wok or large skillet and add the oils. When the oil is hot, add the onion and saute 1 minute. Next add the beef and saute about 2-3 minutes or until no longer pink. Add all vegetables BUT the green leafy part of the bok choy. Also add garlic and ginger. Saute all until vegetables are tender crisp, about 2-3 minutes. Now add the leafy part of the bok choy to the pan. Add the beef broth and all other ingredients and allow flavors to blend a couple minutes. Sprinkle the thickener over the vegetables and sauce (I keep my xanthan gum in a shaker with fine holes so I can dust it finely to prevent clumping) and stir until slightly thickened. Serve at once either alone or atop steamed riced cauliflower.

NUTRITIONAL INFO: Makes 4 servings, each contains:

281.3 calories
15.5 g fat
7.73 g carbs, 2.08 g fiber, 5.65 g NET CARBS
27.7 g protein
512 mg sodium
881 mg potassium
29% RDA Vitamin A, 63% B6, 44% B12, 56% C, 9% calcium, 23% copper, 37% iron, 13% magnesium, 12% manganese, 62% niacin, 42% phosphorous, 28% riboflavin, 66% selenium, 13% thiamin, 59% zinc

PALEO-FIED HOISIN SAUCE: (from Paleodigest's website)

5 tbsps Coconut Aminos or low-sodium soy sauce
3 tbsps of Almond Butter
1 1/2 teaspoon of Honey (I subbed in sugar-free honey with erythritol)
2 tsp Sesame Oil
2 tsp Hot Sauce
1/4 tsp Garlic Powder
a dash of White Pepper

[Low Carb Librarian]

Looks yummy!

[buttoni]

I meant to say I sub in sugar-free HONEY for the real stuff in the orioginal recipe.