The beginning and the end of the growing season can sometimes be challenging for those who are intimidated by green stuff. Fall and Spring veggies are nothing but green. Fall veggies are slightly more varied with the appearance of winter squashes and pumpkins, but this late in the season lettuces, cabbages, spinach, and greens make up the majority of any CSA basket in the South.
Something new that I discovered this year has been bok choy. Of course, I have seen bok choy around for years. I’ve seen it in Kroger or at Whole Foods, but I was always a little intimidated by it. It being a cabbage and all. Cabbage gets a bad wrap and Chinese cabbage is just bound to be plain weird. I’m from the country, for crying out loud! Chinese cabbage is just not something you get in the country! So, you can imagine my surprise when not only did bok choy start showing up in the weekly CSA basket, but also at the local farmers market. And the head of bok choy I got at the farmers market was enormous. It was literally 18 inches tall and 8 inches in diameter. It easily weighed 6 or 7 pounds and after I cut it all up I got three gallons of chopped bok choy. I should have taken a picture. Why didn’t I take a picture?! Idiot.
Anyway, I will now like to say that bok choy is my new favorite vegetable. It is so savory and aromatic and hearty! Not to mention everyone in my family will eat it. Everyone. Even the twins. That’s a win in my book.
This whole meal is built around the bok choy, but that doesn’t mean the other components hide in a dark corner somewhere. The flank steak here pairs perfectly with the cabbage and the rice is a great vehicle to soak up all the juices. This meal is quick, full of flavor, and offers you something different for dinner.
- 1/3 cup olive oil
- 2 cloves garlic minced
- 2 T white wine vinegar
- 1 T minced ginger
- 2 T minced onion
- 1/3 cup soy sauce
- 2 T honey
- salt & freshly ground black pepper
- 1 1/2 - 2 pound flank steak
Bok Choy –
- 1 head of bok choy rinsed and chopped
- 1 T vegetable oil
- 2 cloves garlic minced
- 1 T grated ginger
- 1/2 cup water
- 2 T soy sauce
- Sesame oil or white truffle oil
- At least 2 hours before ( or longer) combine all of the flank steak ingredients in a ziploc bag and marinate in the fridge.
To cook: Heat a grill, grill pan or broiler over hot coals/heat. Sear steak about 5-7 minutes per side or until internal temperature is 125 degrees. Set aside, cover with foil and rest for 5 minutes or so. Slice thin, diagonally, and across the grain to serve.For Bok Choy: Saute garlic and ginger in oil for 3 - 4 minutes over medium high heat. Add Bok Choy to the pan and toss to coat in the oil. Cook for a couple of minutes and then add water to the pan and cover. Cook for 5- 10 minutes until bok choy is tender. Drizzle with soy sauce and sesame or truffle oil.For rice: While coals are heating, combine ingredients in a sauce pan and simmer, covered for 15 minutes or until all the liquid has absorbed. Let stand for 5 minutes and fluff with a fork and serve.To serve: pile bok choy on top of rice and the steak on top of the bok choy. Drizzle all with a little soy sauce to serve!
Other great Bok Choy recipes:
Baby Bok Choy with Cashews – from Simply Recipes
Grilled Salmon with Bok Choy – from Barbeque Lovers
Bok Choy with Chickpeas and Miso Balsamic Dressing – from Triumph of the Lentil