One-Skillet Pepper Steak with Beans & Greens

Prep time: 15min
Total time: 170min
Serves: 4
1 lb
sirloin steak
500 g
3 tbsp
soy sauce
45 mL
1 tbsp
minced fresh ginger
15 mL
4
cloves garlic, thinly sliced
2 tbsp
cracked black pepper, or to taste
30 mL
2 tbsp
canola oil, divided
30 mL
1 tbsp
all-purpose flour
15 mL
1 cup
reduced sodium beef broth
250 mL
1 pkg
Compliments green beans, trimmed
340 g
5 oz
baby bok choy (about 8)
150 g
Per serving (1/4 of the recipe):
calories
260
fat
12 g
saturated fat
2.5 g
carbs
12 g
sugar
3 g
protein
29 g
cholestrol
55 mg
fibre
4 g
sodium
880 mg

Directions

  1. Add steak to re-sealable plastic bag along with soy sauce, ginger, garlic and pepper. Marinate, refrigerated, 2 hr. or overnight.

  2. Remove steak from marinade, pouring marinade from the bag into a bowl. Pat steak dry with paper towel. Heat half the oil in large skillet set over medium-high heat. Cook steak 8 to 10 min., turning once, or until medium-rare and internal temperature reaches 145°F (63°C). Transfer steak to plate to rest.

  3. Meanwhile, whisk together reserved marinade and flour until smooth. Stir in beef broth and 1/4 cup (60 mL) water; set aside.

  4. Heat remaining oil in same skillet set over medium-high heat. Add green beans and cook, stirring, 2 to 3 min. until they start to soften. Reduce heat, if necessary, to prevent scorching browned bits in bottom of skillet. Stir in bok choy; cook 2 to 3 min. until tender-crisp. Transfer vegetables to plate. Pour marinade mixture into skillet; bring to a boil. Reduce heat to medium-low. Simmer 3 to 5 min. until thickened. Add green beans and bok choy back into skillet; cook another 1 to 2 min. until tender. Transfer beans and bok choy to serving dish. Thinly slice steak across the grain; place on vegetables. Drizzle with sauce remaining in skillet to serve.