Asian Beef With Baby Bok Choy

By deanarrca

Ingredients

• 3 tsp. finely minced fresh gingerroot, divided
• 2 cloves garlic, minced, divided
• 1 lb. baby bok choy cabbage, cut in half lengthwise (any large pieces cut lengthwise into quarters)
• 1 red pepper, cut into thin strips
• 1/4 cup fat-free reduced-sodium beef broth
• 1 lb. beef flank steak, cut across the grain into 1/4-inch-thick slices
• 1/4 cup KRAFT Asian Toasted Sesame Dressing
• 1 Tbsp. soy sauce

Details

Servings 4
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT large nonstick skillet on high heat. Add 1 tsp. ginger, half the garlic, bok choy and peppers; stir-fry 1 min. Stir in broth; cover. Cook 3 to 5 min. or until vegetables are crisp-tender. Transfer vegetables to serving platter; cover to keep warm.

COMBINE remaining ginger and garlic with remaining ingredients.

HEAT same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.

kraft kitchens tipsSERVING SUGGESTIONServe with hot cooked rice and top with thinly sliced green onions.SUBSTITUTESubstitute fresh or thawed frozen broccoli florets for the bok choy.