How To Prepare
Directions
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon pepper.
Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
Meanwhile, in a bowl, mix the marinade, vinegar, ginger, and Splenda. 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.
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Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup Mrs. Dash Teriyaki Marinade
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon Splenda
Ingredients
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