Beef and Bok Choy

Oxmoor House
Bok choy is a relative of Chinese cabbage and resembles a bunch of wide-stalked celery with its crunchy white stalks and tender dark green leaves. Its mild flavor partners well with this Asian style beef. Serve the meat mixture over rice or Chinese-style noodles.
6 servings (serving size: 2/3 cup)


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1 1/2 pounds flank steak
1/3 cup rice wine vinegar
1/3 cup low-sodium soy sauce
2 tablespoons chopped green onions
1 tablespoon grated peeled fresh ginger
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
2 1/2 cups thinly sliced bok choy
2 tablespoons sesame seeds, toasted


Prep: 17 Minutes
Cook: 10 Minutes
Other: 10 Minutes

Cut steak diagonally across grain into thin slices; set aside. Combine vinegar and next 5 ingredients in a large zip-top plastic bag; add steak, and seal bag. Let stand 10 minutes.

Heat a large nonstick skillet over medium-high heat; add steak and marinade. Cook 4 minutes or until browned. Add bok choy; sauté 3 minutes or until tender. Sprinkle with sesame seeds.

Created date

March 2010

Nutritional Information

Calories 195
Fat 7.7 g
Satfat 2.4 g
Protein 26.3 g
Carbohydrate 3.3 g
Cholesterol 37 mg
Iron 6.7 mg
Sodium 557 mg
Caloriesfromfat 36 %
Fiber 0.5 g
Calcium 64 mg