The holidays are over and we can finally relax a bit. However, there are always those relatives who like to linger until after New Years, and they are not always keen on a WildFit Lifestyle. On the menu is a simple Chinese food recipe- WildFit Summer season, but general population friendly. If you are tired of multiple dish meals don’t worry- this (nearly) one pot wonder is simple to prepare, and only takes a bit of marinating time, chopping and stir frying. Enjoy this colourful, flavourful recipe tonight!
Prep Time: 15 + 30 mins
Cook Time: 12
1 lb flank steak, cut in pieces
Juice of 1 lime
Himalayan salt & pepper
2 Tbsp sesame oil
½ a large pineapple
1 big bunch of bok choy leaves
1 lb winter squash (4 cups), cut in small chunks
4 cups of beef or vegetable broth
2 cloves of garlic, minced
2 inches of minced ginger
1 Tbsp of coconut aminos
1 handful of fresh cilantro
This breaks one of the WildFit Challenge rules, but in all the right ways. In stir fries a sweetener is often used to caramelize the meat and bring out the flavours of the veggies. An acid is also used to tenderize the meat pre cooking, and provide active enzymes to help soften the veggies while keeping a crunch. The pineapple in this recipe does double duty, providing a subtle sweetness and aiding with digestion. As a general rule we don’t combine meat with fruit, as it is difficult to digest. However on occasion we are called to entertain guests or children who are not WildFit friendly, and this dish can provide a happy middle ground of supportive foods for you, and the perfect mix of salt, sweet and sour for them.
Start with a nice cut of flank steak and cut it into cubes across the grain. Place the meat in a shallow bowl and rub it with salt and pepper. Adding salt to the meat brings out the flavour and helps to soften it. A simple squeeze of lime juice will finish off the tenderizing, so make sure the juice is rubbed into all sides of the meat, then cover it and set it in the fridge for 30 minutes.
In the meantime, chop your squash, pineapple, shallots and bok choy into pieces of the same size. You’ll want to keep the squash separate, as it is going to be steamed apart from the other veggies. Next, mince the garlic and ginger.
Heat a medium saucepan on high. Add the squash and broth, plus water as needed to cover the vegetables. Simmer until just tender, then remove to a plate with a slotted spoon, reserving cooking liquid. The squash will be added directly to the main dish, rather than acting as a substrate. This adds more colour, texture, flavour and a bit of starch without really weighing you down. You’ll feel satisfied but still not uncomfortable after finishing the meal, unlike with commercial westernized Chinese food.
Allow meat to come to room temperature before cooking to make sure it cooks evenly. Heat 1 Tbsp of sesame oil in a skillet or wok over high heat until very hot. Stir-fry the marinated beef until it changes color, then flip chunks until all sides are browned, about 4 minutes. Remove meat from the heat and set it to rest.
Heat another Tbsp of oil in the skillet or wok over medium-high heat. Stir-fry the shallots, garlic and ginger for about 1 minute then add pineapple chunks and bok choy, stirring for 1 more minute, seasoning with 1 Tbsp of coconut aminos. Return the beef to the pan, add the squash and mix together well. Add a bit of the reserved liquid as needed to make a thin sauce.
Serve hot, garnished with fresh cilantro. The leftovers will last for 3 days in the fridge, but it is doubtful there’ll be any. Enjoy!