Korean Beef Bok Choy - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 c. long-grain white rice
- 12 oz. flank steak
- 1/3 c. Korean teriyaki stir-fry sauce
- 1 1/4 lb. baby bok choy
- crushed red pepper flakes (optional)
Instructions
- Cook the rice according to package directions.
- Meanwhile, cut the steak diagonally across the grain into 1/4-in.-thick slices. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add half the meat and cook until no longer pink, about 30 seconds. Transfer to a medium bowl. Repeat with 1 tsp oil and the remaining meat. Add 2 Tbsp stir-fry sauce to the bowl with the beef.
- Wipe out the skillet and heat the remaining 2 tsp oil over medium-high heat. Add the bok choy and cook, tossing for 1 minute. Add 3 Tbsp water to the skillet, cover and cook for 1 minute. Uncover, add the remaining stir-fry sauce and cook until the bok choy is just tender, 1 minute more.
- Return the meat and any juices to the skillet and cook until heated through, about 30 seconds. Serve with the rice and sprinkle with crushed red pepper, if desired.
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