Description
This delicious stir-fried beef dish combines tender flank steak with crisp bok choy, red bell pepper, and flavorful garlic and ginger. The savory sauce is a perfect balance of soy sauce, rice vinegar, and sesame oil, with optional hoisin and sriracha for added depth of flavor.
Ingredients
Units
Scale
Main Ingredients:
- 1 lb lean flank steak (trimmed of fat, thinly sliced)
- 4 cups baby bok choy (chopped, stems and leaves separated)
- 1 medium red bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 cup water
- 1 tbsp hoisin sauce (optional)
- 1 tsp sriracha (optional)
- Cooking spray
Instructions
- Marinate the Beef: In a bowl, combine sliced flank steak with soy sauce, ginger, and garlic. Let it marinate for 15-30 minutes.
- Prepare the Sauce: In a separate bowl, mix soy sauce, rice vinegar, sesame oil, cornstarch, water, hoisin sauce, and sriracha. Set aside.
- Stir-Fry: Heat a skillet or wok over high heat, add cooking spray. Stir-fry marinated beef until browned. Add bok choy stems, bell pepper, and bok choy leaves. Cook until vegetables are tender-crisp.
- Add Sauce: Pour the sauce over the stir-fry mixture. Cook until the sauce thickens and coats the ingredients evenly.
- Serve: Serve hot over rice or noodles.
Notes
- Feel free to add other vegetables like broccoli, carrots, or mushrooms.
- Adjust the level of sriracha based on your spice preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg