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Beef-and-Bok-Choy Stir-Fry

Beef-and-Bok-Choy Stir-Fry
Makes: 4  servings Prep 20 mins Total Time 20 mins


  • 2 tablespoons  reduced-sodium soy sauce
  • 1 tablespoon  Sriracha
  • 1 tablespoon  sesame oil
  • 4 1/2 teaspoons  sherry
  • 2 cups  microwavable jasmine rice
  • 4 1/2 teaspoons  peanut oil
  • 1 tablespoon  minced ginger
  • 2 garlic cloves, minced
  • 10 ounces  flank steak, trimmed and thinly sliced
  • 1/4 teaspoon  kosher salt
  • 1 teaspoon  pepper
  • 2 heads baby bok choy, quartered
  • 2 jalapenos, halved and thinly sliced
  • 4 scallions, sliced
  • 1 teaspoon  honey


1. To make the marinade, whisk together soy sauce, Sriracha, sesame oil and sherry in a large bowl. Heat rice according to package instructions.

2. Heat a large wok over high heat until very hot, about 1 minute. Add 1 tablespoon peanut oil and the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Season steak with salt and pepper and add to wok; stir-fry until browned on the outside but rare in the center, about 4 minutes. Transfer steak to marinade and toss to coat.

3. Add remaining peanut oil and the bok choy, jalapenos, scallions and honey to wok. Stir-fry until bok choy is crisp-tender, about 4 minutes. Return steak and marinade to wok and cook about 2 minutes for medium rare, stirring occasionally. Serve with rice.

From FitnessMagazine.com