Korean Beef Skewers and Seared Bok Choy

1. For the satay: Soak skewers in water for a few hours.

2. Chop ginger. Thinly slice steak, then cut into two inch pieces.

3. Place all ingredients (aside from steak and skewers) in a medium bowl. Whisk until well combined.

4. Place beef in a glass container and pour marinade over the top. Cover and marinate in the fridge for 1-2 hours (no more than 4).

5. When ready to cook, preheat grill to medium-high or preheat oven to 425F.

6. Skewer several pieces of beef on each bamboo stick/skewer - each piece will need to be threaded.

7. Grill on the BBQ until medium-well done, or bake in the oven for 15-18 minutes.

8. Make sure beef is cooked through until an internal temperature of 145F is reached.

9. For the sauce: Meanwhile, peel and grate the ginger.

10. Whisk all the sauce ingredients together.

11. For the bok choy: Cut off the base from each head of bok choy. Separate the stalks away from their cores. Peel and thinly slice garlic.

12. In a wok or a large fry pan over medium-high heat, warm the sesame oil and coconut oil. When hot, add garlic and cook, stirring constantly for about a minute.

13. Add the bok choy and cook, tossing constantly with tongs, 1-2 minutes.

14. Add the broth and cook, stirring occasionally, until the bok choy is tender and the broth evaporates, 1-2 minutes.

15. Add the optional chili oil, and toss one more time to incorporate completely.

16. Remove from heat and stir in the sesame seeds. Season with sea salt to taste.

17. Serve the skewers with dipping sauce and the bok choy.