I’ve been on an Asian food kick lately. Over the last three days: fresh spring rolls, sushi and – tonight – a baby bok choy stir-fry!
As I write my post I’m devouring the udon beef and baby bok choy stir-fry and figured if it’s this delicious I better share!
All in all, from prep to dinner table, it takes about 25-minutes.
- 1 cup rice or 2 cups of udon noodles
- 1 tablespoon olive oil
- 1 pound flank steak cubed or diced
- 1 sliced red bell pepper
- 1 sliced green bell pepper
- dash of kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 1. Cook the rice or udon noodles according to the package directions.
- 2. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
- 3. Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
- 4. Wipe out the skillet. Add the bell peppers, bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
- 5. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bell peppers and bok choy in the skillet and bring to a boil.
- 6. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice or noodles.