Steak, Shiitake, and Bok Choy Stir-Fry

Randy Mayor

Choose quick-cooking flank steaks for a speedy stir-fry dish packed with shiitake mushrooms and bok choy. These ingredients from the Orient combine to give the recipe high-impact flavor. Watch the video: How to Cook Steak, Shiitake, and Bok Choy Stir-Fry.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 28.6g
  • Carbohydrate: 16.9g
  • Fiber: 3.4g
  • Cholesterol: 45mg
  • Iron: 4.5mg
  • Sodium: 706mg
  • Calcium: 244mg

Ingredients

  • 2 tablespoons grated fresh ginger
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons low-sodium soy sauce
  • 4 teaspoons cornstarch, divided
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1 pound flank steak, trimmed and thinly sliced
  • Cooking spray
  • 2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
  • 1 cup thinly vertically sliced onion
  • 1 cup red bell pepper strips
  • 4 cups sliced bok choy (about 1 medium head)
  • 1 cup less-sodium beef broth

Preparation

  1. Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
  3. Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
  4. Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
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Steak, Shiitake, and Bok Choy Stir-Fry Recipe at a Glance
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