Saturday, July 17, 2021

Broccoli, Bok Choy, and Mushroom Stir Fry with Beef Recipe -- Gluten Free, Allergy Friendly

My kids are at their dad's for the weekend, so I decided to take advantage of that and make something nice for myself that my picky eaters wouldn't eat. I love bok choy and mushrooms and stir fry and broccoli and meat and my kids would turn up their nose at that. So I went to the store and got the necessary ingredients and cooked it up just as my kids were heading out the door. 

Of course as soon as my sons saw what I was cooking they salivated and said "Mommy, you better make this exact recipe when we're at home." Right. Because my daughters would never touch this (except possibly the broccoli), but it doesn't have any ingredients that my picky son won't eat. I agreed to make this again when they're at home, but then my son said "Mommy, please make sure there are some leftovers, it looks amazing."

This recipe is pretty simple to make (ok, relatively speaking compared to other stir fries) and is gluten free and in general is pretty allergen friendly other than soy and sesame.

I like my veggies crisp in my stir fry so I make sure not to cook them too much but if you like them softer just increase the cooking time.

Broccoli Bok Choy and Mushroom Stir Fry with Beef Recipe -- Gluten Free, Allergy Friendly

2-3 tablespoons oil for frying
1 1/2 teaspoons fresh ginger, minced
4 cloves garlic, minced
250 gram or approximately 9 ounce package of minute steak or similar
1 onion
2 boxes mushrooms
1 head of broccoli
2 baby bok choy
6- 8 tablespoons gluten free soy sauce (or to taste)
1 cup beef broth or chicken broth
2 tablespoons sesame oil
1 teaspoon vinegar (apple cider, rice, or white)
1 teaspoon salt or to taste
2 1/2-3 tablespoons potato starch

1. Heat up oil in a frying pan or a wok. Add your ginger and garlic for a few seconds, then add your beef. Cook until the beef is fully cooked.

2. Chop an onion and add to the wok. Stir for a few minutes.

3. Add your mushrooms. If you want to slice them or cut them you can, but I put mine in whole. Stir.

4. Chop your broccoli into medium or small florets. After your mushrooms start looking a bit cooked, add broccoli florets. Stir.

5. Depending on how cooked you like your broccoli, cook it until it starts to look a little cooked. If it is taking a while, I find covering the wok for a few minutes tends to soften them up. 

6. Cut your baby bok choy into big chunks. Add to the wok, then cook until lightly starting to get wilted.

7. Mix the broth, soy sauce, sugar, vinegar, salt, sesame oil and potato starch in a container and then pour into your pan or wok, mixing frequently, until thickened.

8. Serve over rice.


Are you a fan of stir fry? What are your favorite ingredients in stir fry? Does this look like something you'd enjoy?
Also, if you are a parent, what foods do you make when your kids go away?

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