Cashew Beef and Bok Choy

This Cashew Beef and Bok Choy is one of my favorite recipes when I am craving Asian food. It has an almond butter sauce that coats all the tender strips of steak and crunchy pieces of Bok Choy. The buttery, roasted cashews give it that rounded-out umami taste and texture. And when you serve it over my Creamy Cauli Rice, it is satisfying without being too heavy. 

Cashew Beef and Bok Choy

• 1 1/2 lbs flank steak
• 3-4 heads of Baby Bok Choy
• 1/2 cup (120 grams) coconut aminos
• 1/4 cup (60 grams) natural almond butter
• 2 Tbsps (30 grams) toasted sesame oil
• 1/2 sea salt
• 1/2 tsp onion powder 
• 1/2 tsp garlic powder 
• 1/4 tsp red pepper flakes
• additional sea salt, black pepper, onion powder, and garlic powder to taste
• 2 Tbsps (30 grams) avocado oil
• 3 cloves of garlic, minced
• 1/2 cup roasted cashews

Directions:

1. If you are serving the Cashew Beef and Bok Choy over the Creamy Cauli Rice, make it first. (Recipe below.) You can leave it over the lowest heat setting to stay warm while you prepare the rest of the meal. 
2. Make the almond butter sauce: In a small bowl, combine the coconut aminos, almond butter, toasted sesame oil, sea salt, onion powder, garlic powder, and red pepper flakes. Set the sauce aside. (If the almond butter does not get completely emulsified into the sauce, don’t worry about it. Once you heat the sauce in the pan, everything will emulsify.)
3. Rinse and dry the Bok Choy. Cut it crosswise into 1 inch strips. Set it aside. 
4. Thinly slice the flank steak into 1/8 inch thick slices. (Slice in the opposite direction of the grain to make the meat more tender and easier to chew.) 
5. In a large skillet, heat the avocado oil over medium heat. 
6. Once the oil is hot, add the minced garlic and sauté it for about a minute. 
7. Add in all the strips of flank steak. Season with salt, pepper, onion powder, and garlic powder. Stir and flip the steak as it cooks. 
8. Once the flank steak is just slightly still pink, push it to one side of the skillet. (If there is a lot of excess fat from the steak, go ahead and drain it off.) 
9. Add your almond butter sauce to the skillet and stir to create a smooth and emulsified sauce. 
10. Lower the heat to medium-low. Stir the steak into the almond butter sauce to fully coat it. 
11. Add in the Bok Choy and stir to coat it with the sauce. Cook until the Bok Choy leaves are wilted and the stalks are softened, about 3-5 minutes. 
12. Stir in the cashews. 
13. Taste for seasoning and add more salt, pepper, onion powder, and garlic powder as desired. 
14. Serve over Creamy Cauli Rice. Sprinkle with with red pepper flakes for a little added spice if desired. 
15. Enjoy!

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Creamy Cauli Rice

• 16 oz. Cauliflower “rice”
• 3 cloves of garlic, minced 
• Avocado oil
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• 1 cup coconut cream

Directions for the Cauli Rice:

1. Drizzle avocado oil over the bottom of a 12-14 inch skillet and turn the heat to medium-low.
2. Once the oil is hot add the minced garlic and sauté it for 2-3 minutes. 
3. Add the cauliflower rice and stir until it is lightly coated with the oil. 
4. Sprinkle sea salt, fresh cracked black pepper, garlic powder, and onion powder all over the cauliflower. 
5. Add in all of the coconut cream. Stir to combine. Taste and add additional spices if desired. 
6. Cook for 10-12 minutes (until the cauliflower becomes tender, but not soft or mushy.)