Korean Beef Bok Choy
12-oz beef flank steak
1⁄3 cup Korean teriyaki stir-fry sauce
1-1⁄4 lb baby bok choy, larger leaves removed and quartered, centers quartered lengthwise
Serve with: rice
Cut steak diagonally across the grain in 1⁄4-in.-thick slices.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink. Remove to a bowl. Repeat with another tsp oil and rest of meat. Add to bowl; stir in 2 Tbsp stir-fry sauce.
Add 2 more tsp oil to skillet, then bok choy. Stir-fry 30 seconds. Add 3 Tbsp water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender. Add meat and juices; stir-fry 30 seconds to heat through. Sprinkle with crushed red pepper, if desired.