Ingredients

1 cup long-grain white rice

1 tablespoon olive oil

1 pound flank steak, thinly sliced

kosher salt and black pepper

4 heads baby bok choy, quartered

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon grated fresh ginger

1 tablespoon brown sugar

Preparation

  1. Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
  2. Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
  3. 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 to 2 minutes. Serve over the rice.