Beef, Mushroom & Bok Choy Bowls With Siracha Mayo

This Beef, Mushroom & Bok Choy Bowls with Sriracha Mayo is a fantastic weeknight dinner recipe that’s not only quick and easy to prepare but also bursting with bold, satisfying flavors. The combination of tender marinated steak, earthy mushrooms, and crisp bok choy drizzled with a tangy, spicy sriracha mayo creates a dish that feels hearty and fresh. Whether using ingredients from your local farmers market or garden, this recipe showcases the simple beauty of seasonal produce and quality meat.

Ingredients

• 1 pound flat iron or skirt steak, cut into 3 equal pieces
• 3 garlic scapes, minced (or 3 cloves garlic)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons grated fresh ginger
• 2 teaspoons sesame oil
• 1 teaspoon red chili flakes
• 4 scallions, sliced (white and pale green parts only)
• 2-3 tablespoons cooking fat (oil, butter, or lard)
• 2-3 heads of baby bok choy, rinsed, dried, and leaves separated from the stalk
• 4 ounces mixed mushrooms, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon soy sauce
• 2 teaspoons lime juice (or lemon juice)
• Pinch of salt
• Toasted sesame seeds for garnish
• Minced parsley for garnish
• Cooked rice or grain of choice for serving (optional)

Directions

Marinate the Steak

1. Prepare the marinade:
   Place the steak into a large resealable plastic bag. Whisk together the minced garlic scapes (or garlic cloves), soy sauce, honey, rice wine vinegar, grated ginger, sesame oil, red chili flakes, and sliced scallions in a small bowl. Pour two-thirds of this marinade over the steak, reserving the remaining third for later use. Seal the bag, removing as much air as possible, and set it aside to marinate for at least 10 minutes at room temperature. For a more intense flavor, marinate the steak for up to a couple of hours in the refrigerator.

Cook the Steak

1. Heat the skillet:
   Heat 1-2 tablespoons of cooking fat in a large cast iron skillet over medium-high heat. Remove the steak from the marinade (discard the used marinade) and sear it in the hot skillet, cooking each side for 3 to 4 minutes for medium-rare or until it reaches your desired level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing it into small chunks.

Sauté the Vegetables

1. Cook the mushrooms:
   If needed, add another 1-2 tablespoons of cooking fat to the same skillet. Add the sliced mushrooms and sauté, stirring occasionally, until they brown and release their juices, about 3 minutes. The mushrooms should be golden and slightly crispy around the edges.
2. Add the bok choy:
   Add the bok choy to the skillet and cook for another 2-3 minutes until the leaves begin to wilt but still retain some crunch. Stir the reserved marinade to recombine, then pour it over the vegetables in the skillet. Allow the sauce to reduce slightly, coating the mushrooms and bok choy with its rich, savory flavor. Remove the skillet from the heat.

Prepare the Sriracha Mayo

1. Make the sauce:
   In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, lime juice, and a pinch of salt until smooth and creamy. Taste the sauce and adjust the seasoning to your preference—if you like it spicier, add more sriracha; for more tang, increase the lime juice.

Assemble the Bowls

1. Prepare the base:
   If you’re using rice or another cooked grain, divide it among your serving bowls as the base. Top the rice with the sautéed mushrooms and bok choy, followed by the sliced steak.
2. Drizzle with sauce:
   Drizzle the sriracha mayo generously over the top of each bowl. This adds a creamy, spicy element that ties all the flavors together.

Garnish and Serve

1. Add the finishing touches:
   Sprinkle each bowl with toasted sesame seeds for a nutty crunch and garnish with a handful of minced parsley for a fresh herbal note. Serve the bowls immediately while everything is warm and fragrant. The combination of textures and flavors—tender beef, crisp-tender vegetables, and rich sauce—is delightful and satisfying.

Additional Tips

• Customize Your Bowl: This recipe is highly adaptable. You can swap out the bok choy for other leafy greens like spinach or kale, or use different types of mushrooms for added variety.
• Make It Ahead: The steak can be marinated and stored in the refrigerator for up to 24 hours. The sriracha mayo can also be prepared ahead of time and stored in an airtight container in the fridge for up to a week.
• Serving Suggestion: While rice is a traditional choice, you can also serve this dish with quinoa, farro, or cauliflower rice for a lower-carb option.

These Beef, Mushroom & Bok Choy Bowls with Sriracha Mayo are a fantastic way to enjoy a quick, flavorful meal that feels comforting and nourishing. The combination of well-marinated steak, sautéed vegetables, and a spicy, tangy sauce will make this a go-to recipe for busy weeknights. Enjoy!