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.

Lisa Bell
Recipe by Cooking Light December 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

270 calories; calories from fat 30%; fat 9g; saturated fat 3.1g; mono fat 3.2g; poly fat 1g; protein 28.6g; carbohydrates 16.9g; fiber 3.4g; cholesterol 45mg; iron 4.5mg; sodium 706mg; calcium 244mg.