1 lb beef flank steak, very thinly sliced against the grain (see tip)
4 cup chopped bok choy (1 small head, about 1 pound)
4 cup reduced-sodium chicken broth
1 cup water
4 oz wide rice noodle
1 ½ cup mung bean sprout
4 Tbsp chopped fresh basil, or to taste
1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.
Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 235
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 3gm 15%
- Monounsaturated Fat 3gm
- Sodium 209mg 9%
- Total Carbohydrates 19gm 6%
- Fiber 1gm 1%
- Protein 22gm
- Cholesterol 33mg 11%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.