Beef and Bok Choy Stir-Fry
By littlejordan
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Ingredients
- 1 cup long-grain white rice
- 1 tbsp olive oil
- 1 lb flank steak, thinly sliced
- Kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 1 tbsp brown sugar
Details
Servings 4
Preparation
Step 1
Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1/4 tsp each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
Wipe out the skillet. Add the bok choy and 1/4 cup water and simmer, covered, until tender, 2 to 3 minutes.
Meanwhile, in a bowl, mix the soy suace, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over rice.
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