Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Simple Italian Beef and Bok Choy with Red Wine
A quick and easy Italian-inspired pan-seared beef dish with tender bok choy, garlic, and a light red wine sauce. Fresh green onions and edible flowers add a beautiful finishing touch to this restaurant-quality meal that comes together in under 30 minutes.
25 min
Easy
4 servings
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Taste Profile
Sweet1/10
Salty4/10
Sour3/10
Umami8/10
Spicy1/10
🥄 Texture
Seared beef pieces have a meaty, slightly crisp exterior with a tender, juicy interior, while the bok choy remains tender-crisp with a pleasant crunchy bite in the stems. The reduced wine forms a light, slightly glossy sauce that coats the ingredients without being heavy.
👃 Aroma
The pan-smoked aroma of browned beef and the savory warmth of garlic are dominant, layered with a fruity, vinous note from the red wine deglaze. Fresh green onion and subtle floral hints from the edible flowers add a bright, herbaceous top note.
🍷 Pairs Well With
A medium-bodied red such as Merlot or Sangiovese/Chianti complements the beef and red wine sauce; alternatively a dry rosé or an amber ale can balance the dish's savory and slightly acidic elements.
🥗 Side Dishes
Creamy polenta or mashed potatoes to soak up the sauce, or steamed jasmine rice for a lighter option; roasted root vegetables or a simple arugula salad with lemon vinaigrette also pair well.
Ingredients(8 items)
- 11 pound beef sirloin or ribeye steak (cut into bite-sized pieces)
- 24 cups bok choy (chopped into bite-sized pieces)
- 33 cloves garlic (minced or chopped)
- 41 cup red wine
- 53 green onions (chopped)
- 62 tablespoons olive oil
- 7Salt and pepper to taste
- 8Edible flowers for garnish (such as nasturtiums or pansies)
Nutrition Information(per serving)
320
Calories
28g
Protein
8g
Carbs
14g
Fat
Instructions
- 1
Heat olive oil in a large pan over medium-high heat. Once hot, add the beef pieces and cook for 3-4 minutes, stirring occasionally, until browned on the outside. Season with salt and pepper. Remove beef and set aside on a plate.
- 2
In the same pan, add the minced garlic and cook for about 30 seconds until fragrant. Pour in the red wine and let it simmer for 2 minutes, scraping up any brown bits from the bottom of the pan.
- 3
Add the chopped bok choy to the pan and stir well. Cook for 3-4 minutes until the bok choy becomes tender but still has a slight crunch.
- 4
Return the beef to the pan and stir everything together. Cook for 1-2 minutes until the beef is heated through and the sauce comes together.
- 5
Transfer to serving plates, top with chopped green onions and edible flowers, and serve immediately.
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