Culinary Guides

A fast rice bowl for a weeknight: marinated steak seared hard, mushrooms browned in the same pan, and baby bok choy wilted just until it still has crunch. A quick sriracha mayo ties it together. Use whatever grain you like as the base.

• 1 pound flat iron or skirt steak, cut into 3 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
• 2 to 3 tablespoons cooking fat (oil, butter, or lard)
• 2 to 3 heads baby bok choy, leaves separated
• 4 ounces mixed mushrooms, sliced
• 3/4 cup mayonnaise
• 2 tablespoons sriracha
• 1 teaspoon soy sauce
• 2 teaspoons lime or lemon juice
• Pinch of salt
• Toasted sesame seeds and minced parsley for garnish
• Cooked rice or grain for serving (optional)

Marinate and cook the steak

1. Whisk the garlic scapes, soy sauce, honey, rice wine vinegar, ginger, sesame oil, chili flakes, and scallions. Pour two-thirds over the steak in a bag and marinate at least 10 minutes, reserving the rest.
2. Heat 1 to 2 tablespoons cooking fat in a cast iron skillet over medium-high heat. Sear the steak 3 to 4 minutes per side for medium-rare, then rest and slice into chunks.

Cook the vegetables and sauce

1. Add more fat to the skillet if needed and brown the mushrooms, about 3 minutes. Add the bok choy and cook 2 to 3 minutes until just wilted, then pour in the reserved marinade and let it reduce to coat.
2. Whisk the mayonnaise, sriracha, soy sauce, lime juice, and salt into a smooth sauce.

Assemble

1. Divide rice or grain among bowls, top with the mushrooms, bok choy, and sliced steak, and drizzle with the sriracha mayo. Finish with sesame seeds and parsley.

Grower's tip: harvest baby bok choy young and take the whole plant, since it bolts fast once the weather warms. Grow it as a quick spring or fall crop in cool soil, and it will be sweet and tender rather than stringy.

Grow the greens for these bowls. Start our bok choy seeds and a patch of scallions for the marinade.