Yesterday was my outside PT.  I’m about 50% recovered, so I have to keep it up at home.  I will because I still have to use a walker.  The muscle is not strong enough yet and when I use a cane, it objects.  Working out the kinks is a massage technic.  The therapist taught Jim how to do it yesterday.  Since I had vegetables for dinner last night, I decided to make Jim beef or dinner.  Again we went to Jamie Oliver 5 Ingredients.  This recipe serves 2.  We increased the bok choy to 4.  The meal did not set well with me.  I had some 7up and went to bed.  About 9:30, I woke up and my stomach had stopped hurting, finished my 7up and went back to sleep.

This recipe has a strange way of cooking the beef.  I don’t mind cutting off the fat, but I would recommend spraying the pan or using a small amount of oil.  It is 11 WW Pt

Ingredients:

10 oz. strip steak about 3/4” thick

1 1/2” piece of fresh ginger root

1 T white miso paste

2 t liquid honey

2 or more bok choy

Directions:

1. Pull the fat off the strip loin, finely slice the fat, and place it in a cold non-stick pan.  Put on a medium-high heat to crisp up while you peel and matchstick the ginger, then add that to crisp up too.  
2. Cut off the sinew, then dice the steak into 1 1/4” chunks and toss with the miso until well coasted.  
3. Scoop the crispy fat and ginger out and put aside, then add the steak chunks to the pan.  Cook 4 minutes, tossing regularly, then drizzle in the honey and 1 T red wine vinegar.  Toss for 1 more minute until shinny and sticky. 
4. Meanwhile, halve the bok choy, cook in a pan  of boiling water for just 1 minute so they retain a bit of crunch, then drain well and plate up.  
5. Spoon over the steak and sticky juices from the pan, and finish with the reserved crispy bits.