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Photo:Blaine Moats
Blaine Moats
Prep Time:25 minsTotal Time:25 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:5 cups
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Jump to recipe
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Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
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Ingredients
12ouncesbeef flank steak, trimmed
1tablespoonminced fresh ginger
1 ½teaspoonsreduced-sodium soy sauce
1teaspoondry sherry plus 1 Tbsp., divided
1teaspooncornstarch
1teaspoontoasted sesame oil
2tablespoonsoyster-flavored sauce, preferably Lee Kum Kee Premium
1tablespoonvegetable oil
3tablespoonsunsalted chicken broth
Directions
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.
Equipment
14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Frequently Asked QuestionsBok choy is a type of Chinese cabbage and is considered a cruciferous leafy green vegetable. Like other cruciferous leafy greens,bok choyis loaded with nutrition. It’s high in vitamin C and potassium and is a good source of calcium and iron. It’s also been linked with a reduction in chronic disease and cognitive impairment.Flank steak is a very lean cut of beef and provides 24 grams of protein in a 4-ounce serving, per theUSDA. It’s also an excellent source of vitamin B12, selenium and zinc and a good source of iron, choline and phosphorous.Red meatfits into a healthy, varied diet when eaten in moderation and provides necessary nutrients for good health. If you need to watch your saturated fat intake, leaner cuts of meat, like flank steak, can be a good choice.If you don’t have flank steak, skirt steak is the best substitute for its lean texture and beefy flavor. Look for thicker skirt steak if you can, and be sure to cut each strip across the grain when preparing it for this recipe.You can use Shaoxing wine as a substitute. Shaoxing wine is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries.Serve this flavorful beef stir-fry withbrown riceorcauliflower rice. Pair it withCauliflower Stir-FryorZucchini Stir-Fryfor another serving of veggies.
Frequently Asked Questions
Bok choy is a type of Chinese cabbage and is considered a cruciferous leafy green vegetable. Like other cruciferous leafy greens,bok choyis loaded with nutrition. It’s high in vitamin C and potassium and is a good source of calcium and iron. It’s also been linked with a reduction in chronic disease and cognitive impairment.
Flank steak is a very lean cut of beef and provides 24 grams of protein in a 4-ounce serving, per theUSDA. It’s also an excellent source of vitamin B12, selenium and zinc and a good source of iron, choline and phosphorous.Red meatfits into a healthy, varied diet when eaten in moderation and provides necessary nutrients for good health. If you need to watch your saturated fat intake, leaner cuts of meat, like flank steak, can be a good choice.
If you don’t have flank steak, skirt steak is the best substitute for its lean texture and beefy flavor. Look for thicker skirt steak if you can, and be sure to cut each strip across the grain when preparing it for this recipe.
You can use Shaoxing wine as a substitute. Shaoxing wine is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries.
Serve this flavorful beef stir-fry withbrown riceorcauliflower rice. Pair it withCauliflower Stir-FryorZucchini Stir-Fryfor another serving of veggies.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)247Calories13gFat6gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
