Garlic Ginger Bok Choy with Tri Tip Steak

I was on a mission last Saturday to buy a vegetable that I had either never used or that cooking it had intimidated me in the past.  I had never used bok choy before just because I didn’t know what to do with it.  So I thought bok choy or Chinese cabbage would expand my culinary horizons.   I decided to go with a garlic ginger bok choy stir fry or more accurately sauté.  I didn't know what it would taste like so I thought it would be best to hedge my bets and go with something that I knew I would like, the “Asian beef.”  This meal turned out great!  I recommend letting the beef marinade all day or better yet do it the night before you plan on cooking it.  Hope you enjoy it as much as we did.

Ingredients:

• 3 pounds Tri-tip steak
• ½ cup coconut aminos
• 3 tablespoons garlic, minced
• 2 tablespoons ginger, diced
• ½ cup toasted sesame seed oil
• 1 teaspoon fish sauce
• 4 teaspoons 5 spice powder
• 4 bunches bok choy
• ¼ cup coconut aminos
• 4 cloves garlic, minced
• 2 teaspoons ginger, fresh diced
• salt to taste
• 2 tablespoons coconut oil

Directions:

Tri-Tip

1. Combine all the ingredients for the beef in a large zip lock bag and let marinade overnight. 
2. Preheat the grill to its highest temperature. 
3. Then remove the meat from the marinade and discard.
4. Cooking the tri-tip is a bit of an art.  It requires searing on all sides then frequent turning put that really great crust on the outside of the beef leaving the middle a solid medium rare. 
5. Once the meat is at your desired doneness remove and tent with aluminum foil to rest.  Don’t forget about carryover cooking after you pull the meat off the grill, so you might want to pull the meat off a bit earlier than you would think. 
6. Slice across the grain and serve

Bok Choy

1. Cut off the ends of the bok choy. Then chop the bok choy into 1-inch long chunks. 
2. Add 2 tablespoon of coconut oil into a saucepan (or wok) on a medium heat and add in the garlic, and ginger to the pan. 
3. Then add in the bok choy chunks, stir frequently
4. After the bok choy starts to wilt add the aminos and salt to taste.  Cook for another 2-4 minutes and serve.