Take a minute and imagine this scene, dishes everywhere, pots and pans pulled out of the cupboard on the floor so the cabinets and pans can be used as baby beds, and diapers strung across the floor. Don’t worry, most of them are clean. There is a layer of sand on everything, pillows scattered, and food smeared on the table as three little children rummage around like they don’t even see a mess. That scene, well it has been my life this week.
Craziness is what it is. Kids are like little tornados destroying everything and anything in their path. I can’t even begin to keep up with all the chores. Some days I feel like I am nesting, but then I just get overwhelmed and give up. Ahhh, to be young again with not a care in the world! My sister informed me that messiness increases a children’s creativity and IQ. I’m not sure if there is any scientific proof behind that claim and I’m too exhausted to do the research but I cling to that hope.
This mess can create something positive, right? They do seem to enjoy it and the creativity is flowing as you are never quite certain what you will find when you open the cupboard doors. Who knew a wok could be used as a baby crib? I found that out tonight when I proceeded to remove the baby and make this dish. That didn’t go over so well and thus had to create another bed in the steamer. Their imaginations are so real.
To be honest, the mess got bad enough today that I even sent a text to my husband warning him to watch his step when he got home. I’m pretty sure he still had no idea what he was coming home to, but we did manage to pull off a spectacular dinner after telling him that I now completely understand why people eat out. Between prepping, cooking and cleaning (ugh) it seems like a never ending battle. That’s why I try and stick with recipes that are one pot wonders. One pan and you have it made. Less dishes equals one happy cook!
Pushing through the mess, the prep, the cooking, and the cleaning (well that hasn’t happened yet) is all worth it as this meal was savory and fresh. So fresh, that I picked up the veggies at our local community gardens. Picked straight from the ground I got bok choy, mushrooms and spring onions to pack this Beef and Bok Choy Stir Fry full of flavor and nutrients.
The bok choy was huge! I only used half the head. And in case you are like all of my other family members who didn’t have a clue what bok choy is, it is in the cabbage family but looks more similar to a leafy green with a thick white stalk and dark green leaves. It is most commonly used in stir-fry or cooked but can be chopped and put in a salad. Definitely a great addition, with a mild flavor yet packed full of nutrients. This dish is a great way to get lots of vegetables without knowing it, especially when served over cauliflower rice.
Speaking of cauliflower rice, when my sister tried this recipes her exact words were, “You know, I could really get used to this cauliflower rice thing.” That’s encouraging coming from the same person who told me I looked like I got hit by a truck after giving birth. I’ll take the compliments when I can get them.
P.S. You don’t have to have a wok to make this dish.
- 1- ½ lb Top Sirloin or Flank Steak, thinly sliced into strips
- ½ head bok choy
- 3 cups Mushrooms, quartered
- Coconut oil
- 1 Tbsp Minced Garlic
- BEEF MARINADE
- 1 Tbsp Gluten Free Soy Sauce (Tamari Sauce)
- 1½ tsp Arrowroot Powder
- Freshly ground black pepper
- SAUCE
- ½ cup Gluten Free Soy Sauce (Tamari Sauce)
- 2 Tbsp Honey
- 1 tsp Ground Ginger
- 2 Tbsp Arrowroot Powder
- Cut beef into strips and place in a bowl. Mix together marinade ingredients and let sit 10 minutes - 1 hour.
- Meanwhile, slice bok choy, removing the end of the tough white stem.
- Mix together sauce ingredients and set aside.
- Heat skillet over medium-high heat and add coconut oil. Once sizzling add beef in batches and cook 1-2 minutes on each side. Don’t overcook the meat. Continue cooking until all beef has been cooked. Set aside.
- Once meat is done add garlic, mushrooms and bok choy to remaining cooking oil and saute until tender.
- Add back in meat and the sauce.
- Cook for an additional 2-3 minutes until sauce has thickened.
- SERVE over warm cauliflower rice.
