- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 50 m
- Serves
- 4
Ingredients
- 1 lb
- sirloin steak
- 500 g
- 3 tbsp
- soy sauce
- 45 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 4
- cloves garlic, thinly sliced
- 2 tbsp
- cracked black pepper, or to taste
- 30 mL
- 2 tbsp
- canola oil, divided
- 30 mL
- 1 tbsp
- all-purpose flour
- 15 mL
- 1 cup
- reduced sodium beef broth
- 250 mL
- 1 pkg
- Compliments green beans, trimmed
- 340 g
- 5 oz
- baby bok choy (about 8)
- 150 g
Directions
Step 1
Add steak to re-sealable plastic bag along with soy sauce, ginger, garlic and pepper. Marinate, refrigerated, 2 hr. or overnight.
Step 2
Remove steak from marinade, pouring marinade from the bag into a bowl. Pat steak dry with paper towel. Heat half the oil in large skillet set over medium-high heat. Cook steak 8 to 10 min., turning once, or until medium-rare and internal temperature reaches 145°F (63°C). Transfer steak to plate to rest.
Step 3
Meanwhile, whisk together reserved marinade and flour until smooth. Stir in beef broth and 1/4 cup (60 mL) water; set aside.
Step 4
Heat remaining oil in same skillet set over medium-high heat. Add green beans and cook, stirring, 2 to 3 min. until they start to soften. Reduce heat, if necessary, to prevent scorching browned bits in bottom of skillet. Stir in bok choy; cook 2 to 3 min. until tender-crisp. Transfer vegetables to plate. Pour marinade mixture into skillet; bring to a boil. Reduce heat to medium-low. Simmer 3 to 5 min. until thickened. Add green beans and bok choy back into skillet; cook another 1 to 2 min. until tender. Transfer beans and bok choy to serving dish. Thinly slice steak across the grain; place on vegetables. Drizzle with sauce remaining in skillet to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 260
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 12 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 55 mg
- Protein:
- 29 g
- Sodium:
- 880 mg
