Market Eats – Beef, Mushroom, and Bok Choy Bowls with Sriracha Mayo

I am SO excited y’all. Last week at the market I spotted some bok choy. Soon, we are going to be showered with all. the. produce! The mushrooms have been looking really nice lately too. I feel like this Beef, Mushroom, and Bok Choy Bowl is a perfect transition to spring – it’s hearty but feels lighter than a stew.

Beef, Mushroom, and Bok Choy Bowls – adapted from Dishing up the Dirt


  • 1 lb flank steak, cut into 3 equal pieces
  • 3 cloves garlic, minced
  • ½-cup low sodium soy sauce
  • 2 Tbsps. honey
  • 2 Tbsps. rice wine vinegar
  • 2 Tbsps. grated fresh ginger
  • 2 tsp. sesame oil
  • 1 tsp. red chili flakes
  • 4 scallions, sliced, white and pale green parts only
  • 2 – 3 Tbsps. cooking fat (oil, butter, or lard)
  • 2 – 3 heads baby bok choy, rinsed, dried, and leaves separated from the stalk
  • 4 ounces mixed mushrooms
  • ¾-cup mayonnaise
  • 2 Tbsps. Sriracha
  • 1 tsp. soy sauce
  • 2 tsps. Lime juice
  • Pinch of salt
  • Toasted sesame seeds
  • Minced parsley
  • Cooked rice or grain of your choice for serving (optional)


  1. Put the steak into a large, resealable plastic bag. Whisk together the garlic, soy sauce, honey, rice wine vinegar, ginger, sesame oil, chili flakes and scallions in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes at room temperature (or even a couple of hours in the fridge).
  2. Heat 1-2 tablespoons of cooking fat in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired doneness, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest for a few minutes before cutting into small chunks.
  3. Add more cooking fat (about 1-2 tablespoons) to the skillet. Add the mushrooms and cook, stirring occasionally for about 3 minutes or until starting to brown.  Add the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
  4. In a small bowl whisk together the mayo, siracha, soy sauce, lime juice and pinch of salt. Taste for seasonings and adjust as needed.
  5. If using rice or another cooked grain divide that between bowls. Top with the mushrooms, bok choy, and steak. Spoon over some of the mayo sauce and sprinkle with toasted sesame seeds and parsley.

Market Shopping List:

  • Flank Steak
  • Garlic
  • Honey
  • Scallions (substitute chives if scallions aren’t available)
  • Bok Choy
  • Mushrooms
  • Parsley
Photo cred: Dishing up the Dirt