Nutrition Information (per serving)
1 Tbsp extra-virgin olive oil
2 cups diced yellow onions
1 lb flank steak
2 cups Mongolian BBQ sauce
8 cups water
1 Tbsp dried porcini mushrooms
3 whole allspice berries
3 whole bay leaves
¼ tsp sea salt
Pinch freshly ground black pepper
12 oz baby bok choy
¼ tsp extra-virgin olive oil
¼ tsp freshly ground black pepper
2 cups cooked brown rice
- In a large saucepan over medium heat, sauté onions in olive oil until lightly browned. Pound out flank steak to ¼ inch thickness and add meat to the pot with onions. Brown meat on each side.
- Remove meat from pan and, over medium heat, deglaze the pot with Mongolian BBQ sauce and water, scraping the bottom to remove brown bits. Return meat to the pan and add mushrooms. Wrap whole allspice and bay leaves in cheese cloth. Add spice bag, salt and pepper to pot. Bring to a boil, reduce to a simmer and cover pot with lid. Allow to cook for 2 to 2 ½ hours, until meat is tender. Remove and discard spice bag.
- Cut baby bok choy into quarters lengthwise. In a medium sauté pan over medium heat, sauté bok choy in olive oil with pepper until tender and crisp.
- Serve 4 ounces flank steak with ¼ cup sauce and ½ cup brown rice. Evenly divide cooked bok choy between 4 plates.