Korean Beef Bok Choy

1. 1

   Cut steak diagonally across the grain in 1/4 inch thick slices.

2. 2

   Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink.

3. 3

   Remove to a bowl.

4. 4

   Repeat with another tsp oil and rest of meat.

5. 5

   Add to bowl; stir in 2 Tbsp stir-fry sauce.

6. 6

   Add 2 more tsp oil to skillet, then bok choy. Stir-fry 30 seconds.

7. 7

   Add 3Tbsp water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.

8. 8

   Add meat and juices; stir-fry 20 seconds to heat through.

9. 9

   Sprinkle with crushed red pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.