Another success! We are two for two. Again this was a simple, quick dinner. This was the first time I've use flank steak. I'm still learning the many different cuts of meat and this was a new one for me. I got it London broil and wasn't quite sure how to cut it so it ended up in pieces instead of strips. Nonetheless it was delicious. The sauce had a strong ginger taste, which I liked. I'll definitely be using it again.
1 c rice
1 T olive oil
1 lb flank steak, thinly sliced
kosher salt
black pepper
4 heads baby bok choy, quartered
1/4 c soy sauce
2 T rice vinegar
1 T ginger
1 T brown sugar
Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the streak with 1/4 t each salt and pepper and cook, turning often, until cooked through, 3-4 minutes. Transfer the steak to a plate. Whip out the skillet. Add the bok choy and 1/4 c water and simmer, covered, until tender, 2-3 minutes. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1-2 minutes. Serve over rice. Serves about 4.
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