Beef Stir-Fry with Bok Choy and Green Beans

Name: Beef Stir-Fry with Bok Choy and Green Beans
Yield: Serves 6
Cuisine: Asia, Asian
Ingredients: ¼ cup plus 1 tablespoon, water; ¼ teaspoon, baking soda; 1 pound grass-fed, flank steak, trimmed of all visible fat, cut with grain into 2-inch strips, each strip cut crosswise against grain into ¼-inch-thick slices; 3 tablespoons dry sherry or, Chinese rice wine; 2 tablespoons, low-sodium soy sauce; 1 tablespoon, cornstarch; 2 tablespoons, expeller-pressed canola oil; 3 , garlic clove, minced; 1 tablespoon, grated fresh ginger; 1 tablespoon, oyster sauce; 2 teaspoons, rice vinegar; 2 teaspoons, coarsely ground pepper; 1½ teaspoon, expeller-pressed toasted sesame oil; 1 pound, bok choy, stalks and greens separated, stalks cut on bias into ¼-inch slices and greens cut into ½-inch strips; 8 ounces, green beans, trimmed and cut into 2-inch pieces; 1 , carrot, peeled and shredded

13 comments

We used crunchy green beans and bok choy to add some more green to this beef stir-fry.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVES6

TIME1¼ hours

Beef Stir-Fry with Bok Choy and Green Beans

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

For this beef stir-fry, we wanted perfectly cooked meat with extra vegetables and a succulent sauce. To boost the nutritional profile of beef stir-fry, we first used more vegetables than meat: vitamin K-rich bok choy, carrots, and green bea...

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