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Steak, Shiitake, and Bok Choy Stir-Fry

Steak, Shiitake, and Bok Choy Stir-Fry

February 5, 2018

  • Yields: 4 Servings
Steak, Shiitake, and Bok Choy Stir-Fry

Directions

1Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.

2Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.

3Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.

4Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.

Ingredients

2 tablespoons grated fresh ginger

1 tablespoon minced fresh garlic

3 tablespoons low-sodium soy sauce

4 teaspoons cornstarch, divided

1 teaspoon toasted sesame oil

1/2 teaspoon crushed red pepper

1 pound flank steak, trimmed and thinly sliced

Cooking spray

2 cups thinly sliced shiitake mushrooms (about 1/2 pound)

1 cup thinly vertically sliced onion

1 cup red bell pepper strips

4 cups sliced bok choy (about 1 medium head)

1 cup less-sodium beef broth

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Nutrition Facts

Serving Size1 1/2 Cups
Calories270
Sodium706mg
Protein28.6g
Cholesterol45mg
Total Fat9g
Saturated Fat3.1g
Polyunsaturated Fat1g
Monounsaturated Fat3.2g
Total Carbohydrates16.9g
Dietary Fiber3.4g
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