- 8 to 10-ounce sirloin steak
- 1/3 cup low sodium tamari
- Two small lemons juiced
- One teaspoon honey
- Six cloves garlic minced and divided
- One tablespoon freshly cracked black pepper
- Two tablespoon olive or avocado oil divided
- A half yellow onion
- Half head bok choy roughly chopped
- One-half cup steamed brown rice
- Two eggs two radishes
- Thinly sliced one cucumber thinly sliced
- Bean sprouts for decoration
- Thinly slice the steak into 1 4 inch slices
- Nix together the soy sauce lemons honey and garlic
- Add the steak and marinade 30 minutes to an hour in the refrigerator
- In a large non-stick skillet heat half a tablespoon oil over medium heat add onions and cook until soft about five or six minutes and then remove to a plate.
- In the same skillet add another half tablespoon of oil add half of the remaining garlic and the bok choy saute over medium heat until the bok choy is wilted and then removed to a plate.
- Add another half tablespoon of oil to the skillet add the steak including the marinade and cook over medium-low heat stirring until the steak is cooked thoroughly and the sauce starts to simmer add the onions back to the pan and simmer until the sauce is thickened
- Meanwhile, add the remaining oil to another skillet heat over medium-low heat, and add the remaining garlic and rice stir fry until crispy
- Fill a small saucepan with a few inches of water bring to a boil, and gently add eggs lower the heat to a simmer and cook the eggs five to six minutes for soft egg yolks remove the eggs with a slotted spoon and run under cold water to stop the cooking.
- Carefully peel the eggs.
How to assemble the bowls
- Divide rice into two bowls top with steak and bok choy cut eggs in half and place on top and add any additional toppings like the radishes, cucumber, bean sprouts, or any other fresh vegetables that you would like to use with this recipe.
Possible changes and substitutions
- Remember one you can use any kind of steak that you wish but the tougher cuts may be needed to be tenderized and two you can use soy sauce in the place of tamari but you’re not gluten-free
- You can use other greens such as spinach or kale in the place of bok choy
- Try fry or poaching your eggs instead of soft boiling them if you’d like
Photo used from the recipe from Very Well Fit, Kaleigh McMordie, MCN, RDN, LD
Recipe created by By Kaleigh McMordie, MCN, RDN, LD
Medically reviewed by Richard Fogoros
Source: Very Well Fit