GutRx 15 Minute Steak With Bok Choy And Jasmine Rice
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Jasmine Rice
- 1.25 pound Flat Iron Steak
- 4 tablespoon Worcestershire Sauce
- 1.5 tablespoon Coconut Oil
- 4 medium Baby Bok Choy - chopped
- 0.25 teaspoon Sea Salt
- 0.25 teaspoon Freshly Ground Pepper
INSTRUCTIONS
- To make the rice… cook jasmine rice according to package instructions.
- To cook the steak… place oven rack on the second slot from the top and turn broiler on high for electric ranges and low for gas ranges. Line a small baking sheet with foil, lay steak on the baking sheet and coat with Worcestershire sauce and sprinkle a pinch of sea salt and fresh ground pepper on each side. Broil for 6-7 minutes on each side (this should result in pink middle; cook to your liking).
- To make the bok choy… in a small skillet, heat
- 1.5 tablespoons over medium high heat and sauté the baby bok choy until tender. Season with salt and pepper to your liking.
NOTES
You may use one large bok choy (these are the size of a full head of celery) or 6 small baby bok choy.
To improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
To improve the digestibility of the jasmine rice, consider adding 50% more water and cooking an additional 10-12 minutes (until water is absorbed).
When you cook rice and then refrigerate it overnight, you will create resistant starch. If you eat this cold, you will be eating resistant starch which will likely set off your symptoms. Always reheat rice (and potato) before eating. This breaks the bonds of the resistant starch.
