Beef and Bok Choy Stir-Fry

Photo by Jose Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.