Ingredients
1 1/2 lb. flank steak, cut ½” thick into 3” strips
1/2 tsp. salt
1/3 c. cornstarch
1/2 c. vegetable oil
2 tbsp. ginger, minced
2 tbsp. garlic, minced
1 lb. baby bok choy, quartered
3/4 c. low sodium soy
1/2 c. water
1/4 c. SPLENDA® Brown Sugar Blend
4 scallions, thinly sliced for garnish
Preparation
Step 1Season beef with salt and toss in a medium bowl with cornstarch.Step 2In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend. Step 3Heat vegetable oil in a large skillet or wok over medium high heat, add half the beef, and cook until golden brown and starting to crisp, about 3 minutes. Transfer to a plate and repeat with remaining beef. Step 4Discard all but 1 Tbsp. of the fat and return the skillet to medium heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Add bok choy and cook, tossing occasionally for about 2 minutes.Step 5Return the beef to the pan, add sauce and bring to a boil. Simmer for 2 minutes or until sauce has thickened and coats beef and bok choy. Step 6Divide among bowls and top with sliced scallions.
