Ooooowie, here’s a fantastic recipe from Cooking Light(link now goes to the Eating Well website.) and NO you will not know it’s light… THIS is FABULOUS! Having it for dinner tonight, woohoo! It’s a flexible recipe, you can use Shitake mushrooms, or cremini, or button, or whatever you have or can find, it’s all good… don’t get too worried about making sure you have every ingredient… I didn’t have a red pepper or hot pepper flakes and mine was TO. DIE. FOR. Also, I had “Fajita Meat” from Whole Foods which they sliced into stir fry size for me, and whoa… it’s was so tender I absolutely couldn’t believe it! Give this recipe a shot if you like stir fry AND do not be afraid of bok choy, trust me, it’s your friend… it’s mild, has no taste really, the stems are like celery offering you a nice crunch, where the leaves are just fantastic… I used a microplane for the fresh ginger (A MUST!) and garlic, that way you don’t bite into hunks of it. The flavors meld together and are a treat to your tastebuds.
The recipe link is no longer available via Cookinglight.com – sigh…
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh garlic
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons cornstarch, divided
- 1 teaspoon toasted sesame oil (I need to buy, had to use olive oil)
- 1/2 teaspoon crushed red pepper
- 1 pound flank steak, trimmed and thinly sliced
- Cooking spray
- 2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
- 1 cup thinly vertically sliced onion
- 1 cup red bell pepper strips
- 4 cups sliced bok choy (about 1 medium head)
- 1 cup less-sodium beef broth
Preparation
- Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
- Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
- Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Lisa Bell, Cooking Light
DECEMBER 2005
Links updated 1.26.25
ARTFOODHOME.COM 
I tried this recipe last night and it was really good! The ginger, toasted sesame oil and garlic with beef is a great combination. Didn’t have beef stock handy, so I added some red wine to the stir fried beef as a substitute.
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Yipeeee! This IS a good recipe isn’t it??! I didn’t have beef broth either, but I found a few packets of no sodium beef boullion (eek), but it was fine, I had used organic soy sauce (no low sodium) so it worked out… hmmm, this is sounding really good right now! Glad you enjoyed!! Take care John…
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