Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Heart-Healthy
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Directions
Prep Time
10 minutes*
Cook Time
15 minutes
Ready in
25 minutes*
- 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.
Nutritional Information
Serving Size
1
Per Serving
Calories 318, Calories Fat 79, Total Fat 8g, Saturated Fat 2g, Cholesterol 36mg, Sodium 236mg, Carbohydrate 31g, Protein 27g
Serving Size | 1 |
Calories | 318 |
Calories Fat | 79 |
Calories (fat) extra | 25 |
Total Fat | 8g |
Total Fat (extra) | 14 |
Saturated Fat | 2g |
Saturated Fat (extra) | 14 |
Cholesterol | 36mg |
Cholesterol (extra) | 12 |
Sodium | 236mg |
Sodium (extra) | 10 |
Potassium | 516mg |
Carbohydrate | 31g |
Carbohydrate (extra) | 11 |
Fiber | 3g |
Fiber (extra) | 14 |
Sugars | 4g |
Protein | 27g |
Omega3 | 0g |
Vitamin A | 1875IU |
Vitamin A (extra) | 38 |
Vitamin C | 29mg |
Vitamin C (extra) | 49 |
Iron | 2mg |
Iron (extra) | 16 |