Source: dLife

A stir-fry of steak, bok choy, and vegetables topped with a ginger soy sauce.

Servings

2 tbsp fresh ginger root , grated
1 tbsp minced garlic
3 tbsp low sodium soy sauce
4 tsp cornstarch , divided
1 tsp toasted sesame oil
0.5 tsp hot red pepper flakes
1 lb Beef, flank steak, london broil, lean, raw, 0" trim , trimmed and thinly sliced
1 cooking spray
0.5 lb Mushrooms, shiitake, dried , thinly sliced (about 2 cups)
8 oz red onion slices
1 cup red bell peppers, sliced
4 cup chopped bok choy (about 1 medium head)
1 cup fat free unsalted beef broth

1 Add ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and red pepper to a resealable plastic bag. Place steak in bag, seal, and place in refrigerator for 20 minutes.
2 Heat a cooking spray coated frying pan over medium-high heat. Sauté mushrooms, onions, and bell peppers for 3 minutes, until soft, yet crunchy. Spoon mixture into a bowl. Sauté bok choy for 2 minutes or until almost wilted. Add to bowl.
3 Using same pan, spray with cooking spray. Place half of steak mixture in pan and stir-fry 3 minutes. Spoon mixture into a bowl. Recoat pan with cooking spray and stir-fry other half of steak, 3 minutes. Spoon into bowl.
4 Whisk together broth and 2 teaspoons cornstarch and pour into pan, scraping up any browned bits from the bottom of the pan. Let boil 1 minute, stirring continually. Place steak ad vegetable in pan and mix with sauce.