Crockpot Beef, Broccoli and Bok Choy

In my latest efforts to eat healthy, I have been trying to not eat out or order in. Which was definitely hard after a whole week of eating out while on vacation. When I was making my grocery list for this past week, I had an intense craving for Chinese take out, and specifically beef and broccoli. I have no idea what they put in that stuff to make it so delicious, but it probably isn’t healthy. So after searching for several beef and broccoli recipes to satisfy my take-out craving, I pieced together my own crock pot version. I decided to throw in bok choy as well, because it sounded like a nice combination. And I’ll fit in my daily servings of veggies wherever I can get them.

Prep and Cook time – ~15 minutes prep plus 8 hours on low or 4 hours on high; plus 15 minutes on high

Servings: 4-5

What you’ll need:

3 green onions, chopped (white and green parts)

1 1/2 pounds of beef round steak, sliced into 1/2 inch strips

3 small heads of broccoli

1 bunch of bok choy (I ended up using only about half the bundle, but its all about your preferred broccoli to bok choy ratio)

1/2 cup water

1 3/4-ounce envelope of reduced sodium beef gravy mix

2 tablespoons reduced-sodium soy sauce

1 tablespoon ground ginger

1 tablespoon garlic powder

What to do:

Slice the beef and place it in the slow cooker. In a bowl mix together the water, gravy mix, soy sauce, ginger, and garlic. Pour mixture over beef. Cover and cook for 8 hours on high or 4 hours on law. 15 minutes before you’re ready to serve, cut the broccoli heads into smaller pieces and chop the bok choy into about 1 inch chunks. Put the veggies in the slow cooker and turn it on high for 15 minutes, or until broccoli is tender but still crisp. Serve and enjoy!

I hope you find this to be a satisfying alternative to take-out, especially if you’re attempting to make some healthy changes. It can be so difficult to change your eating habits, especially if you’re home alone and look forward to the idea of leftovers for lunch. And then maybe dinner again. There’s certainly nothing better than leftover pizza during the middle of a crazy work day. But don’t worry, this recipe warms ups well for lunch, too! And my co-workers were pretty impressed to find out that it was homemade!

Steak with Garlic Mushroom Bok Choy

I had an unexpected day off today. Both of my classes were cancelled because my professors were out of town, which really worked in my favor because in the middle of the afternoon the weather turned nasty and I would not have been happy to drive home in it. More cooking time for me!

On my last grocery shopping trip, I focused my list on foods that I have been looking forward to trying, but I knew J would not be thrilled about. So, first up, a red wine vinegar and soy marinaded flat iron steak. The recipe is extraordinarily simple: 1/2 cup soy sauce, 1/2 cup red wine vinegar, a pinch of salt and pepper. That’s it! I’m accustom to marinades that have a teaspoon of everything in them, so this was refreshingly easy to throw together. The end result, however, was only ok. Not bad, but not super exciting. The 1:1 ratio of the salty soy to the tangy vinegar blended a little too well, and it seemed to turn into a one unexceptional flavor. But hey, that’s why we experiment.

The bok choy, on the other hand. Oh my goodness. Who new such a simple veggie could taste so amazing! I have never worked with fresh bok choy. I wasn’t really sure what to expect. Bok Choy itself does not have a ton of flavor, but sauteing it creates a really wonderful crunchy, fresh texture, and it soaks up any other flavor you give it.

Another super simple recipe: Rough chop 8 oz of mushrooms of your choice (I wanted shitake, but the store didn’t have any, so I used baby bellas). Put a teaspoon of olive oil in a wok or large pan and put in the mushrooms. Chop or mince 4-5 cloves of garlic and add to the mushrooms. Rough chop the bok choy and add to the mushrooms and garlic. Add one teaspoon of lemon juice, and a pinch each of salt and pepper. Let this all saute until the boy choy wilts. Serve and enjoy!

I know! So easy, right! Easy, fast, and healthy! Sometimes you don’t need fifty ingredients and every kitchen utensil you own to enjoy a delicious home cooked meal.