- 1 1/2 cups brown rice
- 1 1/2 pounds beef sirloin steak, about an inch thick
- 1/3 cup Tamari (dark soy sauce)
- 2/3 cup beef stock (eyeball it)
- 4 tablespoons canola oil, divided
- 1 large onion, sliced
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 3/4 pound bok choy (about 4 cups), sliced
- 1 can bamboo shoots, drained
- 4 scallions, green and white parts, thinly sliced on an angle
- 2 egg yolks or 1 rounded tablespoon cornstarch
- Sesame seeds, for garnish
- Cook rice according to package directions and place meat in freezer to firm it up for slicing. When rice is 10-15 minutes away from serving, remove the meat from the freezer and cut it into slices, no more than 1/8-inch thick.
- Combine the Tamari (eyeball it) and beef stock in a small pot over low heat.
- Heat about 2 tablespoons of oil over high heat in a large nonstick skillet. When the oil starts to smoke, add the meat and stir fry for 4-5 minutes, until caramelized. Remove the meat from the pan and reserve on a platter.
- Heat the remaining 2 tablespoons of oil in the same pan the meat was cooked in and add the onion, mushrooms, bok choy, bamboo shoots and scallions and stir fry for 3-4 minutes.
- While the veggies are cooking, beat the egg yolks in a small bowl and pour a little of the warm Tamari beef broth into the yolks – be careful not to add the hot liquid too quickly or you will scramble the egg yolks and have to start over. Once the yolks are whisked up with the hot liquid, add it back to the pot and place over medium-low heat, whisking for 2 minutes or until slightly thickened. If you are not comfortable using egg yolks, combine a tablespoon of cornstarch with the warm soy broth, then whisk into sauce. Turn off heat under the thickened broth.
- To serve, pour sauce over each portion of the stir fry and serve immediately over brown rice. Garnish each serving with sesame seeds.