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.

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