Click here to return to the recipe search.

Recipes

Click here for a printable version of this recipe.

Beef and Bok Choy

Prep time: 15 minutes
Cook time: 10 minutes
Stand time: 10 minutes

Ingredients
1/3 cup rice wine vinegar
1/3 cup low-salt soy sauce
2 tablespoons chopped green onions
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
1 1/4 pounds Laura’s Lean Flank Steak, sliced into 1 1/2-inch pieces
2 1/2 cups thinly sliced bok choy
2 tablespoons sesame seeds, toasted
Rice or noodles (optional)

Directions
1. Combine rice wine vinegar and next 5 ingredients, stirring with a whisk; pour over steak. Let stand 10 minutes.
2. Heat a large wok or skillet oven medium-high heat; add beef and marinade, browning on all sides. Add bok choy; sauté until tender about 5 minutes. Top with toasted sesame seeds and serve over rice or noodles, if desired.

Makes 4 to 6 servings.

Cooking Tips: You should have no trouble finding bok choy at the market all year round. Look for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week.

Nutritional Analysis Per Serving Based on 6 Servings
CALORIES 182 (28% from fat); FAT 5.9g (sat 1.9g); PROTEIN 23.5g; CARB 10.3g; FIBER 1.8g; CHOL 46mg; IRON 3.1mg; SODIUM 957mg.

Diabetic Exchanges: 2 vegetable; 3 lean meat