What's This?
Serving size 6
Total Time


2 tsp canola oil1 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 broth1 cup water4 oz wide rice noodles1 ½ cup mung bean sprouts4 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.

Nutrition Facts

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.

Tags: Dinner, Soup, Healthy, Low Calorie, Low Carb, Beef, Pasta, Vegetable, Asian, 30 Minute, Easy, Spring

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