Description
This beef stir fry is grilled and then tossed with a creamy Asian almond butter vinaigrette and spinach for an easy, healthy, paleo-friendly meal!
Ingredients
- 8 ounces, weight Patio Steak
- FOR THE MARINADE:
- 1 Tablespoon Coconut Aminos
- 1 Tablespoon Honey
- 2 teaspoons Rice Wine Vinegar
- 1 teaspoon Water
- ½ teaspoons Fresh Ginger, Minced
- FOR THE STIR-FRY:
- 1 cup Zucchini, Cut Into Halves (about Half A Large Zucchini)
- 1 cup Red Bell Pepper, Sliced Into Strips (about Half A Large Pepper)
- 1 cup Orange Bell Pepper, Sliced Into Strips (about Half A Large Pepper)
- 1 cup Asparagus, Broken Into Pieces (about 1 Small Bunch)
- 1 cup Bok Choy Stems (the White End), Chopped
- 1 teaspoon Olive Oil
- Salt And Pepper
- 1 cup Fresh Spinach, Packed
- 1 cup Bok Choy Leaves (See Note)
- FOR THE DRESSING:
- ¼ teaspoons Sriracha, Plus More For Garnish (optional)
- 1 Tablespoon Coconut Aminos
- 1 Tablespoon Honey
- 2 teaspoons Rice Wine Vinegar
- ½ teaspoons Fresh Ginger, Minced
- 1 Tablespoon Almond Butter
- Cilantro For Garnish
Preparation
In a medium bowl, whisk together ingredients for steak marinade. Add steak (see note) and spoon marinade on top to ensure all sides get covered. Cover and refrigerate for at least 2 hour, up to overnight.
Place grill basket into grill and preheat to high heat for 10 minutes. Your grill should read 400ºF.
Place all the stir-fry veggies (including bok choy stems but not the leaves) into a large bowl and toss with olive oil and a pinch of salt and pepper. Place veggies into the grill basket.
At the same time that you begin cooking the veggies, place steak on the grill, over indirect heat, and cook for 3–4 minutes. Flip, rub with marinade, and cook an additional 3–4 minutes, or until it reaches desired doneness. Note that honey in the marinade will go very dark and caramelize. Remove from heat, and cover to let rest.
The veggies will take about an additional 5–7 minutes after the steak comes off the grill. Cook until tender and nice and charred.
While veggies cook, whisk together dressing ingredients in a large bowl until smooth and creamy.
Once cooked, add veggies along with bok choy leaves and spinach into the bowl with the dressing. Toss to coat evenly and allow leaves to slightly wilt. Season to taste with salt.
Slice steak into long strips and mix with the salad. Divide between plates, garnish with fresh cilantro and optional sriracha. Devour.
Notes:
1. The steaks have a large piece of fat running through the center, so I cut my steak in half and cut it out. This left me with two small pieces of steak.
2. Just buy one large head of bok choy.
