Asian Beef

Asian Beef with Baby Bok Choy Serves 4




1 lb. baby bok choy , cut lengthwise in half (any large pieces cut lengthwise into quarters)

1   red pepper , cut into thin strips

2 cloves garlic , minced, divided

1 Tbsp. finely minced fresh gingerroot , divided

1/4 cup fat-free reduced-sodium beef broth

1 lb.   beef flank steak , cut across the grain into 1/4-inch-thick slices

1/4 cup Kraft Asian Toasted Sesame Dressing

1 Tbsp.   soy sauce




1. Heat large nonstick skillet on high heat. Add bok choy, peppers, half the garlic and 1 tsp. ginger; stir-fry 1 min. Stir in broth; cover. Simmer 3 to 5 min. or until vegetables are crisp-tender. Transfer to platter; cover to keep warm.

2. Combine meat, dressing, soy sauce, and remaining garlic and ginger.

3. Heat same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.



Per Serving:

Calories: 230

Protein: 25 g

Carbohydrate: 9 g

Cholesterol: 45 mg

Total Fat: 10 g

Saturated Fat: 3 g

Sodium: 590 mg

Fiber: 2 g


Shopping List Purchase:

Baby Bok Choy

Red Pepper

Ginger Root

Low Sodium Beef Broth

Beef Flank Steak

Asian Toasted Sesame Dressing



Garlic Cloves

Soy Sauce