Careme

Ingredients

• Beef Choice Angus Tri Tip Steak, 1 lb 12–14 oz (2 portions) $9.99 (sale)
• Bok Choy, 1 lb 1 lb, chopped (stems and leaves separated) $2.77 (sale)
• Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated $3.99
• Cucumber, 1 ct 1, thinly sliced $0.79
• Green Onions 2, thinly sliced (optional but great) $1.39
• Garlic (bulb) 2 cloves, minced $0.69
• Pompeii® Lemon Juice 1 tbsp $2.50 (sale)
• Neutral oil (avocado/canola) 2 tbsp total —
• Soy sauce 2 tbsp —
• Honey or brown sugar 1 tsp —
• Black pepper & kosher salt to taste —

Instructions

1. Prep steak: Pat 12–14 oz tri-tip dry. Rub with 1 tbsp neutral oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Let sit while you prep vegetables.
2. Prep veg: Chop 1 lb bok choy, keeping stems separate from leaves. Grate 1 tbsp ginger. Mince 2 garlic cloves. Thinly slice 1 cucumber. Thinly slice 2 green onions (optional).
3. Make quick cucumber side: In a bowl, toss sliced cucumber with 1 tbsp lemon juice, a pinch of salt, and half the sliced green onions (if using). Set aside.
4. Grill steak: Heat grill to medium-high. Grill tri-tip 4–6 minutes per side (depending on thickness) to medium-rare (about 130–135°F). Rest 8 minutes, then slice thinly against the grain.
5. Stir-fry bok choy (stove): While steak rests, heat a large skillet over high heat. Add 1 tbsp neutral oil, then add bok choy stems with a pinch of salt; stir-fry 2 minutes.
6. Add aromatics: Add minced garlic and grated ginger; stir-fry 30 seconds until fragrant.
7. Add leaves + sauce: Add bok choy leaves. Stir in 2 tbsp soy sauce and 1 tsp honey (or brown sugar). Toss 1–2 minutes until leaves wilt and everything is glossy.
8. Serve: Plate sliced tri-tip with the gingery bok choy. Add the cucumber salad on the side. Finish with remaining green onions (if using).