When you want a quick, lean weeknight dinner that comes together in a flash, look no further than this recipe, which we like to serve over steamed brown rice. For even more flavor and color, throw in some sliced red onions or bell peppers along with the bok choy.
Spicy Ginger Beef and Bok Choy
- 2 Tbs. dry sherry
- 1 Tbs. low-sodium soy sauce
- 1/2 tsp. Asian red chile paste, plus more if desired
- 1 lb. (500 g.) baby bok choy
- 1 Tbs. grapeseed or canola oil
- 2 garlic cloves, minced
- 1 Tbs. peeled and minced fresh ginger
- 1 lb. (500 g.) flank steak, thinly sliced across the grain
1. In a small bowl, stir together the sherry, soy sauce and chile paste. Set aside.
2. Trim the stem ends from the baby bok choy and separate into leaves.
3. In a wok or a large nonstick fry pan, heat 1/2 Tbs. of the oil over high heat. When the oil is hot, add the bok choy and cook, stirring, just until crisp-tender, about 2 minutes. Transfer to a bowl.
4. Add the remaining 1/2 Tbs. oil to the pan. When it’s hot, add the garlic and ginger and cook, stirring often, until fragrant but not browned, about 30 seconds. Add the beef to the pan and cook, tossing and stirring, just until no longer pink, about 2 minutes.
5. Return the bok choy to the pan along with the sherry mixture and cook for 1 minute until heated through. If you like your food extra spicy, top with additional red chile paste. Serve immediately. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.