Beef and Bok Choy Stir-Fry

beef-bok-choy
Photo by Jose Picayo
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 406 calories
    • Fat 11 g
    • Sat Fat 4 g
    • Cholesterol 38 mg
    • Sodium 584 mg
    • Protein 29 g
    • Carbohydrate 46 g
    • Fiber 1 g

Cook the rice according to the package directions.

Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.

Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 1 tablespoon olive oil
  3. Check 1 pound flank steak, thinly sliced
  4. Check kosher salt and black pepper
  5. Check 4 heads baby bok choy, quartered
  6. Check 1/4 cup low-sodium soy sauce
  7. Check 2 tablespoons rice vinegar
  8. Check 1 tablespoon grated fresh ginger
  9. Check 1 tablespoon brown sugar

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
  3. Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
  4. Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
  5. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil.
  6. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.