1 pound flank steak, thinly sliced kosher salt and black pepper
4 heats baby bok choy, quatered
1/4 cups soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
Instructions
Cook the rice. Heat oil in large skillet over high heat. Season the steak with 1/4 teaspooon each salt and pepper and cook. Turning often, until cooked through, 3-4 mins. Transfer steak to a plate.
wipe out the skillet. Add the bok choy and 1/4 cup water and simmer, covered, until tender 2-3 minutes.
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. Add the steak and any accumulated juices and cook tossing, until heated through, 1 to 2 minutes. Serve over the rice.
Originally Submitted
10/19/2014
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