The art of simple Asian cooking - steaming and stir-frying in the same pan for a fast main dish with a touch of ginger
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) beef flank steak, cut across the grain into thin slices
1/4 cup Kraft Asian Sesame Dressing
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. minced gingerroot, divided
2 cloves garlic, minced, divided
1 lb. (450 g) baby bok choy, cut lengthwise in half (any large pieces cut lengthwise into quarters)
1 red pepper, cut into thin strips
1/4 cup 25%-less-sodium beef broth
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How do I make it ?
Combine meat, dressing, soy sauce, 2 tsp. ginger and half the garlic; set aside.
Heat large nonstick skillet on high heat. Add bok choy, peppers, remaining ginger and garlic; stir-fry 1 min. Stir in broth; cover. Cook 3 to 5 min. or until vegetables are crisp-tender. Transfer to platter; cover to keep warm.
Add meat mixture to skillet; stir-fry on high heat 3 to 4 min. or until meat is done. Spoon over vegetables.
Kraft Kitchen Tips!
Garnish with thin green onion slices. Serve with hot cooked brown rice.
Substitute fresh or thawed frozen broccoli florets for the bok choy.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 4.5 g
Cholesterol 60 mg
Sodium 460 mg
Carbohydrate 9 g
Fibre 3 g
Sugars 5 g
Protein 32 g
4 servings, 1/4 recipe (300 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.