Careme

Ingredients

• Kroger® Beef Shaved Steak (14 oz) 10–12 oz (save the rest for lunch or another meal) $6.00 (sale)
• Organic baby bok choy 10–12 oz, halved or chopped $2.99/lb
• Organic cucumber 1 $1.29 each
• Organic ginger root 1 tbsp, grated $3.99/lb
• Garlic 2 cloves, minced $1.99 (3 ct)
• Cooked rice (white or brown) 1 to 1 1/2 cups cooked (for 2)
• Soy sauce 3 tbsp
• Brown sugar or honey 1–2 tsp
• Sesame oil (optional but ideal) 1 tsp
• Neutral oil (canola/avocado) 1 tbsp
• Rice vinegar or apple cider vinegar 2 tbsp
• Crushed red pepper or gochugaru (optional) to taste
• Salt & black pepper to taste
• Optional garnish: sesame seeds, sliced green onion as desired

Instructions

1. Prep rice: If you don’t have leftover rice, start it first (stove or rice cooker).
2. Quick cucumber pickle: Thinly slice cucumber. Toss with vinegar, 1/2 tbsp soy sauce, 1 tsp sugar/honey, pinch of salt, and a little chili if you like. Set aside to marinate.
3. Prep aromatics & greens: Grate ginger, mince garlic. Halve/chop bok choy; keep stems and leaves separated if thick.
4. Sear beef: Heat a skillet over high heat. Add neutral oil. Add shaved steak in an even layer; let it sear 60–90 seconds before tossing. Cook 2–3 minutes total until mostly browned.
5. Sauce it: Add ginger and garlic; cook 30 seconds. Add remaining soy sauce, 1–2 tsp sugar/honey, and sesame oil (optional). Toss 30–60 seconds until glossy and the liquid reduces slightly.
6. Cook bok choy: Push beef to one side of the skillet. Add bok choy stems first with a splash of water (1–2 tbsp). Cover 2 minutes. Add leaves; cook 1–2 minutes more until just wilted and crisp-tender. Season with pepper and a tiny pinch of salt if needed.
7. Assemble bowls: Divide rice into 2 bowls. Top with beef and bok choy. Add pickled cucumber on the side/top. Garnish with sesame seeds/green onion if using.