Monday, May 25, 2015

A Colorful Supper

We marinated thin slices of beef overnight in olive oil, fresh garlic, fresh ginger, and red wine vinegar. Tonight we grilled them on the hibachi and then cut the meat into strips with scissors, and added it to chopped bok choy steamed with chick peas. We added carrot peel slivers on top. It was delicious and light.