NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

0.25 cup cooked jasmine rice

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, toasted sesame oil, honey, minced ginger, garlic, and red pepper flakes to create the marinade.

• 2

  Slice the flank steak against the grain into very thin strips and toss with half of the marinade in a bowl; let sit for 10 minutes.

• 3

  Heat a large skillet over medium-high heat and add the chopped baby bok choy with a splash of water, sautéing until the leaves are wilted and the stems are tender-crisp.

• 4

  Remove the bok choy from the pan, increase heat to high, and add the beef in a single layer, searing for 2 minutes until caramelized and cooked through.

• 5

  Stir in the remaining marinade and the cooked bok choy, tossing everything together for 30 seconds to coat.

• 6

  Serve the beef and vegetables over the jasmine rice, garnished with sesame seeds and sliced green onions.