Beef and Bok Choy

Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes


1⁄3 c
rice wine vinegar
1⁄3 c
low-salt soy sauce
2 T
chopped green onions
2 clv
garlic (minced)
1 T
grated fresh ginger
1⁄2 T
crushed red pepper
1 1⁄4 lb
Laura’s Lean Flank Steak (sliced into 1 1/2-inch pieces)
1 1⁄2 c
thinly sliced bok choy
2 T
sesame seeds (toasted)
Rice or noodles (optional)


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.


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