Careme

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 steak (8 oz) for 2 people $14.49 (sale) per 8 oz
• Organic Baby Bok Choy 3/4 lb (about 3–4 small heads), halved $2.99/lb
• Organic Ginger Root About 1 Tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Cooked rice (white or brown) 1 1/2 cups cooked (about 3/4 cup per person)
• Soy sauce 2 1/2 Tbsp
• Honey or brown sugar 1 tsp
• Rice vinegar (or apple cider vinegar) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Black pepper To taste
• Crushed red pepper or chili flakes (optional) Pinch
• Sesame seeds and/or sliced scallions (optional) For serving

Instructions

1. Prep: Start rice first if not already cooked. Pat bison steak very dry and season all over with black pepper and a little salt (go lighter on salt since soy sauce is coming). Halve bok choy and grate ginger; mince garlic.
2. Mix quick sauce: Stir together soy sauce, vinegar, honey, and sesame oil (if using).
3. Sear the steak (stove): Heat a cast-iron or heavy skillet over high until very hot. Add 1 Tbsp neutral oil. Sear bison 2–3 minutes per side for medium-rare (bison is lean; don’t overcook). Transfer to a plate and rest 5–8 minutes.
4. Stir-fry bok choy: Reduce heat to medium-high. Add remaining 1 Tbsp oil. Add ginger and garlic; stir 20–30 seconds. Add bok choy cut-side down and cook 2 minutes to char slightly. Flip/stir and cook 1–2 minutes more.
5. Glaze: Pour in the sauce and toss. Simmer 30–60 seconds until glossy and bok choy is crisp-tender. Add chili flakes if you want heat.
6. Slice & serve: Thinly slice rested bison across the grain. Spoon rice into bowls, pile bok choy on top, and lay steak slices over. Drizzle any resting juices over the top. Garnish with sesame seeds/scallions if using.