Steak Strips With Bok Choy & Ginger, Lime, Garlic Raw Sauce Recipe:

In my ongoing battle my with chronic invisible illnesses & auto-immune disease, I’ve tried a number of  different eating regimens, to help with managing the multitude of symptoms and the associated digestive issues. I alternate between vegetarian, raw vegan, to low-carb & low-starch with balanced protein. After my 8 years of straight raw vegan cuisine, I’m currently alternating between low-carb/low-starch & balanced protein in the winter, to more of a raw vegan with lots of fresh juices in the summer.  This rotation stems out of pure necessity, as there is no cure for the auto-immune disease that I have and I prefer to manage my symptoms with a more natural approach.  This means I must pay close attention to my diet.  My husband who really enjoys cooking for me, has had his work cut for him, but he’s always up for the challenge. What’s even sweeter is that he adapts to eating whatever eating regimen that I’m eating at the time. Yes, those are interesting stories all their own. Especially our first time at a Raw Food Restaurant…pretty funny.  It’s a quite balancing act when living with chronic invisible illness and multiple symptoms. I personally purchase foods free of hormones & harsh chemicals by gravitating toward organic & farm raised and I highly recommend the same for everyone healthy or sick.  **(poblano chiles can contribute to inflammation, so it might be a best to avoid on a bad flare days. (The addition of them is completely optional)

This is Scott’s low-fat, low-carb & low-starch with balanced protein creation for me…Enjoy!

Ingredients:

1lb Organic Beef Chuck Boneless Steak (or any thin cut beef steak)

3-4 Stalks Organic Baby Bok Choy

1 dash of Tamari (wheat free soy sauce optional)

Raw Sauce

2 inch slice of Ginger Root

1 Lime (juiced)

3 Garlic Gloves (minced)

**Poblano Chile Pepper

1 Shallot

1/4 cup Olive Oil

Prepare:

To prepare raw sauce:  Chop each ingredient separately or place in a food processor, using pulse/chopping mode; then pour in olive oil. Let sit for approximately 30 minutes.  Raw sauce can also be prepared 24 hours in advance and refrigerated.

Rinse & separate each Baby Bok Choy leaf.  Place in steamer and steam for approximately 15 to 20 minutes.

Pan sear steaks 2 to 4 minutes on each side, depending on the thickness. Rest cooked steaks for approximately 5 minutes.  Cut into thin strips and set aside.

Plating your food:  Lay steamed Bok Choy flat on the plate with stalk side up, using a total of 6-8 Bok Choy leaves, make a circle with green ends meeting in the center of plate. Lay steak strips on top of the Bok Choy greens, using approximately 1/2 cup to 1 cup of steak, or your desired amount. Drizzle with Tamari & approximately 1-tbls of fresh raw sauce and enjoy.

Note: carb/starch option for family members, or for those not on a low-starch diet: add couscous.