Beef and Bok Choy Stir-Fry

By littlejordan

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.