Beef and Bok Choy Stir-fry

Just about this time each year, I get overwhelmed by "holiday" food and crave something simple and light. I ran across this recipe and thought it sounded just right! If you don't make it now, save it for the new year. Lean beef in a light sauce with crispy veggie served with rice - yum! This will make a nice break before the next wave of heavy "holiday" food. If you can't find baby bok choy, use a large head and chop it coarsely.

Beef and Bok Choy Stir-fry

1 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.