Korean Beef Bok Choy, Fast and Easy
Here is a simple and delicious dish from Mijeong Ross.
3/4 lbflank steak
1/2 ckorean teriyaki sauce, divided
1 1/4 lbfresh bok choy, smaller leaves are best
4 tspoil for stir frying, divided (heart healthy oil can be used)
4servings rice, prepared and hot (for heart healthy eating use brown rice)
·crushed red pepper flakes to taste
How to Make Korean Beef Bok Choy, Fast and Easy
- 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.
- 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.
- 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.