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.
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
How to Make It
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.