1 1/2 lb. rib eye steak, thinly sliced Sea salt and black pepper Onions, chopped Mushrooms, sliced Bamboo shoots Water chestnuts, sliced 1 cup fresh bean sprouts 10 heads baby bok choy, chopped 1/4 cup water 1/4 cup low sodium soy sauce 2 tbs. Big Horn Champagne wine vinegar 2 tbs. Big Horn Honey Ginger balsamic vinegar 1/4 tsp. powdered ginger
In a bowl, mix the soy sauce, Champagne wine vinegar, Honey Ginger balsamic vinegar and ginger. Heat the oil in a large skillet over high heat. Add thinly sliced steak. Season with sea salt. And pepper. Cook 3-4 minutes turning often. When cooked transfer cooked steak to a plate. To the skillet, add the onions, mushrooms, bamboo shoots and water chestnuts. Cook for about 1 minute. Add bok choy, bean sprouts and ¼ cup water, cover and simmer 2 to 3 minutes. Add steak (and juices) and sauce. Stirring often about 1 -2 minutes. Serve over rice or bed of spinach.