In a bowl combine mayo, sriracha, rice wine vinegar & maple syrup. Store in refrigerator for up to 7 days.
Beef Bowls
In a bowl combine the marinade: Coconut Aminos, sesame oil, ginger, 2 cloves garlic or 1/4 tsp garlic powder, & Sriracha.
In a large skillet, warm the oil over medium to high heat. Add the steak. Allow to cook for 3 minutes per side, then flip and repeat. Allow the meat to develop a crust. Add the marinade to the skillet. Toss to coat the meat. Allow to cook for 1 minute before removing the meat and setting aside. Cover with foil.
In the same skillet, add the ghee. Start with 1 tbsp and add additional as needed.Add the broccoli. I recommend cutting the broccoli into small pieces to reduce the cooking time. Allow broccoli to saute for 3-4 minutes. If broccoli is still tough, add 3-4 tbsp of water for a quick steam. If the pan is dry, add a bit more ghee before adding in the bok choy. Add the garlic (2 cloves, minced or 1/4 tsp garlic powder) + salt & pepper to season. Cook for 1-2 minutes, at least until the bok choy begins to wilt.
To assemble the bowls. Begin with a cup of rice. Top the rice with beef, vegetables & desired garnishes. Drizzle with Spicy Mayo & Enjoy!
Notes
Kid Friendly: Before adding the marinate to the skillet of steak. Remove a child size portion and set aside. This will give your little one a sauce free piece of protein.Additionally for the vegetables, dependent on where you baby is in their feeding journey. I steamed a few larger pieces of broccoli for Charlie seperately. But if your little is capable of using their pincher grasp, the smaller pieces of sauteed broccoli could be served to your child. Salt your veggies after removing a portion for kiddos.