NUTRITION

SERVINGS

INGREDIENTS

5 oz Skirt steak

0.5 cup Jasmine rice

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 cup Baby bok choy

2 cloves Garlic

1 tsp Black pepper

0.25 tsp Sea salt

1 tsp Fresh ginger

PREPARATION

• 1

  Season the skirt steak evenly with sea salt and the cracked black pepper, pressing the pepper firmly into the meat to form a crust.

• 2

  Heat a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side until caramelized and cooked to your preference.

• 3

  Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.

• 4

  In the same skillet, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 1 minute until highly fragrant.

• 5

  Add the cooked jasmine rice and chopped baby bok choy to the skillet, tossing with the aromatics.

• 6

  Drizzle the tamari over the rice mixture and stir-fry for 2 to 3 minutes until the bok choy is tender-crisp and the rice is heated through.

• 7

  Plate the garlic rice and bok choy, then top with the sliced black pepper steak.