- For the marinade, in a small bowl whisk together 1 tablespoon of the vinegar and 1 tablespoon of the soy sauce. Season steak slices with pepper to taste, and place in a large resealable plastic bag. Pour marinade over steak; seal bag, and turn to coat. Refrigerate at least 2 hours.
- In a small bowl whisk together remaining 2 tablespoons vinegar and 1 tablespoon soy sauce plus brown sugar, garlic, ginger and red pepper flakes. Set aside.
- Remove steak from marinade; discard marinade. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil; swirl to coat the pan. Working in batches if needed, add steak; cook and stir 2 minutes or until no longer pink. Transfer to a bowl.
- Heat remaining 1 teaspoon oil in skillet over medium-high heat; stir in vinegar mixture. Return steak to skillet; cook 2 minutes or until heated through. Add onion; cook and stir 3 minutes. Add bok choy; cook and stir 3 minutes. (If the pan is dry, add several tablespoons water.) Remove pan from heat and stir in sesame seeds. Serve over brown rice.
View all nutritional information
Calories 318, Calories Fat 79, Total Fat 8g, Saturated Fat 2g, Cholesterol 36mg, Sodium 236mg, Carbohydrate 31g, Protein 27g
|Calories (fat) extra||25|
|Total Fat (extra)||14|
|Saturated Fat (extra)||14|
|Vitamin A (extra)||38|
|Vitamin C (extra)||49|