Warm Ginger-Apricot Beef Bowl with Buckwheat and Stir-Fried Vegetables

Instructions

1. 1

   1. In a bowl, mix the chopped dried apricots with 45 ml (3 tbsp) soy sauce, grated ginger, chopped garlic, toasted sesame oil, 15 ml (1 tbsp) rice vinegar, honey, cornstarch, and black pepper. Add the beef strips and toss well. Marinate for 15 minutes in the refrigerator at 39-40°F (4°C).

2. 2

   2. Meanwhile, place the buckwheat and 600 ml (2 1/2 cups) water in a saucepan. Bring to a boil, reduce the heat, and cook covered for 12-14 minutes until tender and the liquid is absorbed. Remove from the heat, let rest for 5 minutes, and fluff with a fork. Season with salt if needed.

3. 3

   3. Heat a large skillet or wok over medium-high heat for 1-2 minutes. Add 15 ml (1 tbsp) vegetable oil and stir-fry the carrot, the white part of the scallions, and the shiitake mushrooms for 3 minutes. Add the bok choy and cook 2-3 minutes more until tender but still vibrant. Add 15 ml (1 tbsp) rice vinegar and 15 ml (1 tbsp) soy sauce, toss for 30 seconds, and transfer the vegetables to a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and raise the heat to high. When the pan is very hot, add the beef along with all of its marinade and cook for 3-5 minutes, stirring, until the meat is nicely browned and the sauce is glossy and lightly thickened. The beef should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.

5. 5

   5. Return the vegetables to the skillet and toss for 1 minute to combine with the juices. Add most of the green scallion tops and the juice of half the lime. Taste and adjust with more lime juice if you want extra brightness.

6. 6

   6. Divide the buckwheat among 4 bowls. Top with the beef and vegetables, then sprinkle with sesame seeds and the remaining green scallions. Serve with wedges from the remaining lime on the side.