Korean Flank Steak and Bok Choy Stir-Fry

Tender strips of flank steak seared with crisp baby bok choy and shiitake mushrooms in a savory garlic-ginger soy glaze with toasted sesame oil.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy

Dietary

• High-Protein
• Low-Carb
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Sugar
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sodium
• Low-Calorie

Tags

• stir-fry
• sauté
• quick
• healthy
• savory
• spicy

Ingredients

• 1 pound flank steak (sliced thin against the grain)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon Korean red pepper flakes
• 8 ounce shiitake mushrooms (sliced)
• 1 pound baby bok choy (quartered lengthwise)
• 4 scallions (sliced into 2-inch pieces)
• 1 tablespoon toasted sesame seeds (for garnish)

Instructions

1. In a medium bowl, whisk together low-sodium soy sauce, toasted sesame oil, minced garlic, grated ginger, and Korean red pepper flakes. Add the sliced flank steak, tossing until thoroughly coated, and set aside to marinate for 10 minutes.
2. Heat 1/2 tablespoon of the olive oil in a large wok or heavy skillet over high heat. Add the marinated flank steak in a single layer, reserving the marinade liquid in the bowl, and sear without moving for 2 minutes until browned on the bottom. Stir and cook for another 1 to 2 minutes until just cooked through, then transfer the beef to a plate.
3. Add the remaining 1/2 tablespoon of olive oil to the same skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 3 minutes until tender and browned around the edges.
4. Toss in the quartered baby bok choy, scallions, and the reserved marinade liquid. Stir-fry vigorously for 2 to 3 minutes until the bok choy stems are crisp-tender and the leaves are wilted.
5. Return the cooked flank steak along with any resting juices back to the skillet. Toss everything together for 1 minute until heated through and well glazed. Remove from heat, garnish with toasted sesame seeds, and serve immediately.

Notes

Slice the flank steak as thinly as possible against the grain to ensure tender bites. Searing over high heat quickly locks in flavor without overcooking.

Nutrition (per serving)

• Calories: 275
• Protein: 31.5 g
• Carbohydrates: 8.2 g
• Fat: 12.8 g
• Fiber: 2.9 g
• Sodium: 480 mg
• Saturated Fat: 3.4 g
• Sugar: 3.1 g
• Cholesterol: 56 mg