Beef and Bok Choy

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Beef and Bok ChoyImage


  • 5/16 cup rice wine vinegar
  • 5/16 cup low-salt soy sauce
  • 2 tablespoon chopped green onions
  • 2 clove garlic (minced)
  • 1 tablespoon grated fresh ginger
  • 1/2 tablespoon crushed red pepper
  • 1 1/4 pound Laura’s Lean Flank Steak (sliced into 1 1/2-inch pieces)
  • 1 1/2 cup thinly sliced bok choy
  • 2 tablespoon sesame seeds (toasted)
  • Rice or noodles (optional)
  • Prep Time: 15 Min
  • Cook Time: 10 Min
  • Total Time: 25 Min


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.

Nutritional Analysis Per Serving

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