08 08
YIELD
4 servings
ACTIVE
12 minutes
TOTAL
12 minutes
ONE 12-OZ BEEF FLANK STEAK
4 TSP OIL
CUP KOREAN TERIYAKI STIR-FRY SAUCE
1¼ LB BABY BOK CHOY, LARGER LEAVES REMOVED AND QUARTERED, CENTERS QUARTERED LENGTHWISE
3 TBSP WATER
CRUSHED RED PEPPER (OPTIONAL)
Cut steak diagonally across the grain in ¼-in.-thick slices.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds or until no longer pink. Remove to a bowl. Repeat with another 1 tsp oil and rest of meat. Add to bowl; stir in 2 Tbsp stir-fry sauce.
Add remaining 2 tsp oil to skillet, then bok choy. Stir-fry 30 seconds. Add water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute or until bok choy is crisp-tender. Add meat and juices; stir-fry 30 seconds to heat through. Sprinkle with crushed red pepper, if desired.
Brown rice with sliced scallions
CALORIES 238 TOTAL FAT 10G SATURATED FAT 4G CHOLESTEROL 44MG SODIUM 720MG
TOTAL CARBOHYDRATES 11G DIETARY FIBER 1G PROTEIN 19G
