Dishing Up the Dirt

Beef, Mushroom & Bok Choy Bowls with Siracha Mayo

This is a great weeknight dinner recipe that is a breeze to prepare and is bursting with bold flavors. We’re harvesting a ton of bok choy for our CSA members and farmers market customers these days so the more bok choy recipes I can come up with the better! We’ve been doing everything from throwing full heads of bok choy onto the grill, serving raw in salads, dipping full stems into hummus, or simply making delicious bowls like this. If you can get your hands on some bok choy at your local farmers market give this recipe a whirl. I think you’ll be pleasantly surprised by how easy and delicious simple ingredients like this can be!

Cheers to the spring bounty!

Beef, Mushroom & Bok Choy Bowls with Siracha Mayo

Prep Time: 20 minutes    Cook Time: 20 minutes    Serves: 4

  • 1 pound flat iron or skirt steak, cut into 3 equal pieces
  • 3 garlic scapes, minced (or cloves)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons grated fresh ginger
  • 2 teaspoon sesame oil
  • 1 teaspoon red chili flakes
  • 4 scallions, sliced, white a pale green parts only
  • 2-3 tablespoons cooking fat (oil, butter or lard)
  • 2-3 heads baby bok choy, rinsed, dried and leaves separated from stalk
  • 4 ounces mixed mushrooms, sliced
  • 3/4 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon soy sauce
  • 2 teaspoons lime juice (or lemon juice)
  • pinch of salt
  • toasted sesame seeds
  • minced parsely
  • Cooked rice or grain of choice for serving (optional)

Preparation

 
  1. Put the steak into a large resealable plastic bag. Whisk together the garlic, soy sauce, honey, rice wine vinegar, ginger, sesame oil, chili flakes and scallions in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes at room temperature (or even a couple of hours in the fridge)
  2. Heat 1-2 tablespoons of cooking fat in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired doneness, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest for a few minutes before cutting into small chunks.
  3. Add more cooking fat (about 1-2 tablespoons) to the skillet. Add the mushrooms and cook, stirring occasionally for about 3 minutes or until starting to brown.  Add the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
  4. In a small bowl whisk together the mayo, siracha, soy sauce, lime juice and pinch of salt. Taste for seasonings and adjust as needed.
  5. If using rice or another cooked grain divide that between bowls. Top with the mushrooms, bok choy, and steak. Spoon over some of the mayo sauce and sprinkle with toasted sesame seeds and parsley.
 

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


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3 thoughts on “Beef, Mushroom & Bok Choy Bowls with Siracha Mayo

  1. Nancy says:

    Thanks for sharing. The marinade was very good. Didn’t have steak; used leftover roast beef. Added some leftover peas. Did not make the mayo sauce, but it sounds great.

  2. Amy P says:

    So tasty! Served over quinoa and ate every last spoonful. I was too hungry by the time I got to making the mayo sauce, so I’ll have to save that one for another time…

  3. Caroline says:

    This was so tasty!! Made everything according to recipe, but doubled mushrooms (looove mushrooms). The flavors were bomb. Definitely gonna repeat this someday.

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