New York Strip Steak with Bok Choy and Spinach

New York Strip Steak with Bok Choy and Spinach (Serves 3-4)

New York Strip Steak and Bok Choy may not be a conventional pairing, but I had steak leftover from my Christmas dinner and discovered that it tastes wonderful with Chinese cabbage. The taste was so good, I will make it from scratch in order to get more.

Cook and Prep Time: 25-30 minutes

Ingredient list:

New York Strip steak (1 pound is enough for 3-4 servings)
1 pound of bok choy
1 handful of fresh spinach (optional)
1 medium sweet yellow onion
1 handful of golden raisins or dried cranberries infused with apple juice (optional)
Coconut Aminos Soy-Free Seasoning Sauce
Yellow curry powder
Extra virgin olive oil
Ground cinnamon
Ground ginger
Garlic powder
Black pepper


Pre-heat non-stick grill pan or skillet over medium heat. Rub a little oil on the top and bottom of the steak to help with browning and to hold spices. Season both sides of the steak with a dusting of salt, garlic powder, and ground cinnamon. Coat the steak with cinnamon generously. Add a little ground ginger. Lay the meat in the dry pan and let it sear undisturbed for 4-7 minutes on the first side. Turn and sear the other side for at least 4-7 minutes. Consult for cooking minutes per side based upon the thickness of your steak. Evaluate doneness by how much pink is showing in the side of the searing meat. Let meat rest on a plate for at least 5 minutes.

Chop onion into bite-sized pieces. Trim off the thick stem of the bok choy, rinse leaves under running water, and chop into bite-sized pieces. Add two tablespoons of olive oil over medium heat to a wok. Add one tablespoon of curry powder and stir-fry for one minute. Add onion and stir-fry until it begins to soften. Add bok choy and a big handful of spinach. Add a big handful of golden raisins or dried cranberries or use half-handfuls of each. Stir ingredients well. The curry should supply most of the taste you need, but add salt, garlic powder, and black pepper to taste. Cover and let cook for 10 minutes or so, stirring occasionally.

Cut steak into bite-sized pieces. Stir in with vegetables. Transfer to plates. Splash food with Coconut Aminos before serving.

Notes: The internal temperature of meat keeps rising for a few minutes after being removed from heat. Experts say the juices redistribute themselves during a rest period, so wait a few minutes after cooking to cut steak.

I did not use golden raisins or dried cranberries the first time I prepared bok choy with steak, but have enjoyed them in later preparations, so recommend you add them.

I did not have enough bok choy to go with my steak the first time I prepared this meal, so added fresh spinach. I don’t think the spinach is important to the overall flavor of the dish, but you can never go wrong adding spinach.

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2 Responses to “New York Strip Steak with Bok Choy and Spinach”

  1. Hi! Love your recipes and I use them all the time. I’m pretty new to eating this way (Clean/Paleo/whatever you call it) so it’s great to have resources like you. Being new to this type of eating has opened up so many new things that I have never cooked with, including bok choy. BUT, I did cook it tonight, with curry and I also cooked curry shrimp from one of your other recipes and then combined the two. My question is, do you think that it’s possible to cook the shrimp and bok choy in the same pan? Or should I keep it separate? Just looking to see what is possible! I really loved the pairing of the two in the end though, thanks for posting your recipes!

    • Tom Denham says:

      Glad to help! Stir-frying shrimp and bok choy together in curry would be great. Bok choy needs to cook longer, so start with it and then add the shrimp later.


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