Post by Kris on Dec 14, 2011 14:58:15 GMT -5
1 cup long-grain white rice
1 tablespoon olive oil
1 pound flank steak, thinly sliced
kosher salt and black pepper
4 heads baby bok choy, quartered
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
*Cook the rice according to the package directions.
*Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
*Cook the steak, turning often, until cooked through, 3 to 4 minutes. *Transfer to a plate.
*Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
*Meanwhile, in a bowl, mix the soy sauce, 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 the rice.
1 tablespoon olive oil
1 pound flank steak, thinly sliced
kosher salt and black pepper
4 heads baby bok choy, quartered
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
*Cook the rice according to the package directions.
*Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
*Cook the steak, turning often, until cooked through, 3 to 4 minutes. *Transfer to a plate.
*Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
*Meanwhile, in a bowl, mix the soy sauce, 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 the rice.
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