This is super easy to make and is something you can be proud to serve guests. I was craving it for lunch the other day and made it in less than 20 minutes.
Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- 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
Directions
- Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
- Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
- Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
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