This recipe can be cut in half for smaller families, but I doubled it because...well, we have 3 growing bodies that lately can't seem to get enough food. The meal is complete on it's own or I like to serve it over brown rice.
2 lbs. beef flank steak - cut across the grain into 1/4 inch thick slices.
2 lbs. Baby Bok Choy - cut in half lengthwise & cut larger pieces in quarters
6 tsp finely minced fresh ginger root (divided)
4 cloves garlic, finely minced (divided)
2 red bell peppers, cut into thin strips
1/2 c fat free, reduced sodium beef broth
1/2 cup Asian Sesame Style Dressing (I prefer Trader Joes Sesame Ginger Dressing)
2 tbsp soy sauce
In a separate bowl marinade beef with half the garlic, 4 tsps ginger, soy sauce and dressing. Set aside.
Heat large non stick skillet or wok over high heat. Add 2 tsps ginger, half the garlic, bok choy and peppers, stir fry 1-2 minutes. Stir in beef broth and cover. Cook 3-5 minutes until veggies are tender but still crispy. Put veggies in a separate bowl and cover with foil to keep warm.
Add marinaded meat to wok and stir fry over high heat 3-4 minutes until meat is done.
To serve, on a plate layer rice first, veggies then top with beef and sauce.