Beef Stir Fry with Leeks, Broccoli, & Bok Choy

A couple months ago, I got a Rachel Ray Magazine in my mailbox.

I paged through and found a yummy picture of stir fry.  Then I read the recipe and realized that the greens I was were wilted iceberg lettuce!

And I just couldn’t wrap my head around it!

I grew up eating iceberg lettuce, but now I typically go for spinach or romaine.  And I’ve heard of grilled romaine but can’t quite wrap my head around that either.

It seems kinda weird.  I totally fine with adding cabbage, kale, or spinach to soups or other cooked dishes, but lettuces?  Ummm…no thank you.

And thus began a very heavy adaptation of a magazine recipe.  Why not, I thought, use bok choy instead of the lettuce?  It’s more authentic anyway!  Hoisin sauce?  I never have that on hand…skip it (and so on).

The resulting stir fry was very tasty and full of yummy green vegetables, so I was a happy camper (the kids weren’t thrilled about the greens, especially the leeks, but loved the steak!)

Beef Stir Fry with Leeks, Broccoli, & Bok Choy

Inspired by Rachel Ray

2 tablespoons extra virgin olive oil, divided

1 pound petite sirloin steak, sliced

3 leeks, white and light green parts, sliced

1 large brown broccoli, cut into florets

¼ cup water

¼ cup low sodium soy sauce

3 cloves garlic, minced

1 teaspoon ground ginger

2 teaspoons garlic chili sauce (sriracha)

1 tablespoon honey

1 large head bok choy, chopped, large white stems and leafy greens separated

Heat 1 tablespoon of oil in a large skillet over medium-high heat.  Add the steak slices and cooked until seared on all sides.  Add the leeks, broccoli, and white parts of the bok choy.  Toss to cook for a minute, then add the water and cover to steam for 3 minutes or until the broccoli is vibrant.

Add the sauce ingredients, cooking for an additional minute.  Pour stir fry into a bowl. 

Heat the remaining tablespoon of oil in the same skillet.  Add the leafy green parts of the bok choy and cook for 2 minutes or until slightly wilted.  Stir the bok choy into the stir fry, top with sesame seeds and serve with a side of rice.