Beef and Bok Choy Stir-fry1 tablespoon olive oil
1 pound flank steak, thinly sliced
kosher salt and black pepper
4 heads baby bok choy, quartered
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar (or white wine vinegar plus a pinch of sugar)
1 tablespoon grated fresh ginger
1 tablespoon brown sugar
2 cups hot cooked rice
Heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and 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 soy sauce, vinegar, ginger, and sugar. 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 rice.