Korean Beef Bok Choy, Fast and Easy

Kathie Carr

By
@kathiecc

My nephew married a beautiful Korean woman a couple of years ago. And she is an amazing cook, too.

Here is a simple and delicious dish from Mijeong Ross.


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Comments:

Serves:

4

Prep:

15 Min

Ingredients

3/4 lb
flank steak
1/2 c
korean teriyaki sauce, divided
1 1/4 lb
fresh bok choy, smaller leaves are best
3 Tbsp
water
4 tsp
oil for stir frying, divided (heart healthy oil can be used)
4
servings rice, prepared and hot (for heart healthy eating use brown rice)
crushed red pepper flakes to taste

Directions Step-By-Step

1
Slice steak diagonaly across the grain, into 1/4 inch thick strips. Heat 1 tsp oil in large skillet until oil is hot and seems to be rippling. Add half of meat and stir while cooking for 30-40 seconds until meat is no longer pink. Remove meat from pan to a serving bowl. Add another 1 tsp oil to skillet and cook the second half of the meat the same way. Remove it from pan to the bowl also. Add 2 T teriyaki sauce to meat and stir.
2
Return skillet to heat and place 2 tsp oil in it. When ready to stir fry add bok choy. Stir fry about 30 seconds, then add 3 T water, cover skillet and steam for about 1 minute. Uncover, add remaining teriyaki sauce and stir fry for about 1 minute until bok choy is tender crisp. Return meat and juices to the skillet and stir fry 30-60 seconds until hot.
3
Place 1 serving of hot rice in a bowl, scoop 1/4 of meat and bok choy over rice. Sprinkle with a few red pepper flakes, to taste. Repeat with the other 3 servings. Traditionally this is a spicy hot dish.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Collection: Asian Inspired
Other Tag: Quick & Easy