Thursday- Beefy Bok Stir Fry

Chef’s Notes : This was going to be Beef & Broccoli, but when we went to the store last week the Bok Choy looked amazing. So we changed that. Then we had brisket frozen in the freezer. So we changed that. Then I also noticed we had a stir-fry sauce in the pantry. So then the original recipe became our’s because nothing was the same. Therefore a wacky name!

Plan of Attack:

1. Prep ingredients

2. Wok ‘n’ Roll

Ingredients for 2:

2 servings of thai rice noodles, cooked according to package directions

2 C bok choy, trimmed and chopped

½ lb brisket, sliced very thin and visible fat removed

2 cloves garlic, minced

1 tsp fresh ginger, minced

¼ C red onion, cut into rings

2 Tbsp stir-fry sauce

1 tsp garlic chile paste

Pinch of brown sugar

½ tsp wok oil

Instructions:

1. Bring a large pot ½ filled with water to a boil, then add bok choy and boil for 2-3 minutes. Drain and set aside
2. Heat a wok with wok oil to medium-high heat
3. Add garlic and ginger and cook for 30 seconds
4. Add red onion, sauté 1 minute
5. Add brisket, sauté 1 ½ minutes
6. Add bok choy, cooked noodles, stir-fry sauce, garlic chile sauce and brown sugar; sauté 1 ½ minutes
7. Enjoy!