Beef and Bok Choy

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 7.7g
  • Saturated fat: 2.4g
  • Protein: 26.3g
  • Carbohydrate: 3.3g
  • Cholesterol: 37mg
  • Iron: 6.7mg
  • Sodium: 557mg
  • Calories from fat: 36%
  • Fiber: 0.5g
  • Calcium: 64mg


  • 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


  1. 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.
  2. 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.
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