Beef, Ginger, Mushroom & Bok Choy Stir-Fry with Jasmine Rice

Directions

1. Rinse the jasmine rice under cold water, drain, then transfer to a small saucepan with water and bring to a boil.
2. Lower the heat, cover, and simmer until the liquid is absorbed, 15–18 minutes; remove from heat and let stand, still covered, for 5 minutes.
3. While the rice cooks, rinse and pat dry the produce; thinly slice the steak and toss with soy sauce in a small bowl.
4. Thinly slice the mushrooms and place them in a medium bowl.
5. Heat a nonstick skillet over medium-high heat and drizzle in coconut oil; add the steak and sear until just cooked through, about 5 minutes, then transfer to a plate.
6. Trim the bok choy and separate into leaves; slice the white stems thinly and chop the leaves.
7. In the same skillet, add a bit more oil and cook the mushrooms until they begin to brown, about 3 minutes.
8. Add the bok choy stems to the skillet and cook until tender, about 5 minutes; then mince the ginger and garlic and stir in, cooking about 30 seconds.
9. Stir in the bok choy leaves in batches until they wilt, return the steak with any juices, and splash in soy sauce and vinegar; cook briefly and remove from heat, then serve over the rice.