Ingredients

1 lb lean flank steak (substitute with chicken, shrimp, or tofu for dietary variations)

4 cups baby bok choy (substitute with regular bok choy or other leafy greens)

1 medium red bell pepper (use green bell pepper for a slightly different flavor)

3 cloves garlic (fresh is recommended for authenticity)

1 tbsp fresh ginger (fresh grated ginger is preferred)

3 tbsp low-sodium soy sauce (use tamari for a gluten-free option)

2 tbsp rice vinegar (can replace with apple cider vinegar or omit)

1 tbsp sesame oil (can substitute with olive oil)

1 tbsp cornstarch (arrowroot powder is a good alternative)

1/2 cup water (balances sauce consistency)

1 tbsp hoisin sauce (optional; can omit to reduce SmartPoints)

1 tbsp sriracha (optional; adjust to taste depending on spice preference)

1 spray cooking spray (olive oil could be used instead)

2 tbsp green onions (for garnish)

1 tbsp sesame seeds (for garnish)

Instructions

Step 1: Slice the flank steak thinly and toss it with 1 tablespoon of soy sauce and cornstarch. Let it marinate for about 5 minutes while you prepare the sauce.

Step 2: In a bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, water, hoisin sauce, and sriracha until well combined.

Step 3: Heat a large skillet over high heat and spray with cooking spray. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Step 4: Add the marinated beef to the skillet and cook for 2-3 minutes until browned but still tender. Remove the beef from the skillet and set aside.

Step 5: Re-spray the skillet, then add bok choy stems and red bell pepper slices. Stir-fry for about 2 minutes, then add bok choy leaves and continue stir-frying for another 1-2 minutes until the leaves wilt.

Step 6: Return the cooked beef to the skillet and pour in the prepared sauce. Stir to coat everything evenly and let it simmer for 1-2 minutes until the sauce thickens.

Step 7: Garnish with chopped green onions and sesame seeds. Serve hot over cauliflower rice or brown rice.

Tips & Variations

For a gluten-free option, substitute soy sauce with tamari and arrowroot powder for cornstarch.

Try using shrimp, chicken, or firm tofu instead of flank steak for different protein options.

Add a handful of sliced mushrooms or snap peas for extra vegetable variety and texture.

Adjust the sriracha amount to control the spice level or omit it if you prefer a milder dish.

Fresh garlic and ginger are key to authentic flavor, but pre-minced options can be used in a pinch.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy works well; just separate the stems from the leaves and add them at different stages to ensure even cooking.

How can I make this dish vegetarian or vegan?

Replace the beef with firm tofu or additional vegetables and use tamari or a plant-based soy sauce substitute to keep it vegan. Skip the hoisin sauce if it contains animal products or check for a vegan variety.