Yield
4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

How to Make It

Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.

Ratings & Reviews

coravd's Review

dkates
February 09, 2013
Yummy! The sauce is great- in fact, I made double the sauce! This recipe is worth your time.

JJ1916ohio's Review

JJ1916ohio
September 29, 2010
Really, really good. It's all super quick and easy. I used about .6 lb of beef which I placed in the freezer for 15 min before slicing to make it easier. I doubled the sauce and added about 1 tsp of chili garlic sauce. I added a can of baby corn to the carrot, sauce mix. I also made a 6 oz package of chow mein stir fry noodles and put that into the pan when it said to put the carrots and sauce in. Filling and tasty, I'd definitely make it again. It was a one dish meal which was nice, I didn't think I need to add anything to it. I could also see how using 6 oz of cooked whole wheat spaghetti would be a good sub to add more fiber to the dish.