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Prep Time: 17 Minutes Cook Time: 10 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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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