We needed a quick meal this past week and the organics box had a bunch of asian-inspired veggies. So I decided beef stir fry would be a fabulous use of my bok choy before it got all wilted.
This is a mildly sweet stir fry, due to the unexpected addition of kiwi to the mix. It is sort of mild, but the flavors all mingle together in an overall pleasing way, and both my husband and The Boy went back for more.
Oh as a side note, The Boy called the little mushrooms “noodles” and kept asking for more. We did not correct him. But if you can’t find “noodles” you could just use whatever variety of mushroom is handy and dice them up. The risk is your toddler might not be fooled into eating them.
Beef and Eggplant Stir Fry
- 1 1/2 lbs stir fry beef (top round or sirloin, sliced thinly)
- Coconut oil
- 1 head bok choy, sliced
- 5 green onions, chopped
- 1 small-to-medium eggplant, diced
- 1 kiwi, peeled and diced
- 1 cup white beech mushrooms, separated into bunches of 1 to 4 mushrooms.
- 1/3 c coconut aminos
- 1 tsp sesame oil
- 1/2 tsp fish sauce
- 2 tbsp honey
- 1/4 tsp crushed red pepper
- salt to taste
- Heat a large dutch oven or wok over medium-high to high heat. Add some coconut oil, and stir fry the beef in batches, so as to not overcrowd the pan. If you overcrowd the pan, it will get cold, and your beef will boil instead of stir fry. No good.
- Remove beef from pan. Add more oil if necessary and add the eggplant, green onions, bok choy, and mushrooms. Stir fry until crisp-tender, about 4 minutes. Add the kiwi, and stir.
- Return the beef to the pan and add the coconut aminos, sesame oil, fish sauce, honey and crushed red pepper. Taste, and add salt if necessary. Although the coconut aminos are a soy sauce substitute, they are not as salty as soy sauce.