Korean Beef Bok Choy is undoubtedly my go-to, easy weeknight meal. It’s inexpensive, ridiculously easy to create and oh-so delicious… but I could eat bok choy every day.
While it’s definitely more of a winter vegetable, you can find this member of the cabbage family all year round. It’s rich in vitamin A, vitamin C, and calcium, with a variety of texture from the soft leaves to the crunchy stalks.
Ingredients
- 4 teaspoons vegetable oil
- 12-oz beef flank steak
- 1⁄3 cup Korean teriyaki stir-fry sauce
- 1-1⁄4 lb baby bok choy, larger leaves removed and quartered, centers quartered lengthwise
- Serve with: rice (I prefer brown)
- Crushed red pepper and Sriracha for taste
Directions
- Cut steak diagonally across the grain in 1⁄4-in.-thick slices.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink. Remove to a bowl. Repeat with another teaspoon oil and rest of meat. Add to bowl; stir in 2 tablespoon stir-fry sauce.
- Add 2 more teaspoons oil to skillet, then bok choy. Stir-fry 30 seconds. Add 3 tablespoons water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
- Add meat and juices; stir-fry 30 seconds to heat through. Sprinkle with crushed red pepper, if desired. I always add some Sriracha—the best hot sauce!
(Via Woman’s Day)
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