Photo: Lily Banse
Stir-Fried Beef and Bok Choy with Ginger
8 ingredients
Serves 4.
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Flank steak is easier to slice for stir-frying if you chill it in the freezer for about 30 minutes. To speed things up, you can also buy precut stir-fry meat, available at some butcher counters. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.
Estimated Nutrition (whole recipe, rough)
426
Calories
28g
Protein
29g
Fat
6g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. dry sherry
- 1 Tbs. soy sauce
- 1/2 tsp. Asian red chili paste
- 1 lb. baby bok choy
- 1 Tbs. peanut oil
- 2 garlic cloves, minced
- 1 Tbs. minced or grated fresh ginger
- 1 lb. flank steak, thinly sliced across the grain
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes