Thanks to Benedictine University Dietetic Intern Kelly Niemaszyk for sharing this recipe. Kelly says: “The simple sweet soy sauce adds great flavor that kids
will find hard to resist.”
1 cup long-grain white or brown rice
1 tablespoon olive oil
1 pound flank steak, thinly sliced
kosher salt and black pepper
1 medium head bok choy, roughly chopped
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
Cook rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate. Wipe out the skillet. Add the bok choy and 1⁄4 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.
Serves 4.
From www.realsimple.com.