Beef and Bok Choy Stir-Fry

Beef and Bok Choy Stir-Fry
Jose Picayo
Soy sauce, rice vinegar, grated ginger, and brown sugar transform steak and vegetables into an Asian feast.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
long-grain white rice
1
tablespoon
olive oil
1
pound
flank steak, thinly sliced
kosher salt and black pepper
4
heads baby bok choy, quartered
1/4
cup
low-sodium soy sauce
2
tablespoons
rice vinegar
1
tablespoon
grated fresh ginger
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.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 406
  • Fat 11 g
  • Sat Fat 4 g
  • Cholesterol 38 mg
  • Sodium 584 mg
  • Protein 29 g
  • Carbohydrate 46 g
  • Fiber 1 g
What does this mean? See Nutrition 101.

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