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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) lean flank steak |
1 teaspoon five-spice powder |
1 tablespoon dark sesame oil |
1 1/2 tablespoons minced peeled fresh ginger |
3 garlic cloves, minced |
2 cups red bell pepper strips |
2 cups yellow bell pepper strips |
1/2 cup no-salt-added beef broth |
3 tablespoons low-sodium soy sauce |
1 tablespoon cornstarch |
4 cups thinly sliced bok choy |
1 tablespoon sesame seeds, toasted |
1/4 teaspoon salt |
4 cups hot cooked rice |
Directions:
1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.
2. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.
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