Delicious! I made this today and my 12-year old son asked me "is there A LOT more of of this??"
I also sharpened my knives, and made ratatouille- lots of slicing- including my thumb! Youch! I threw those peppers away.
2 tablespoons canola oil, divided
3 large eggs, lightly beaten
1 1/2 lbs flank steak, cut into thin strips
1 tbsp low sodium soy or tamari sauce
2 scallions, sliced
2 garlic cloves, minced
1 tbsp mined fresh ginger (I doubled this)
1 (1 1/2 lbs head) bok choy, cut crosswise into 1/2 inch strips (separate the steams from the leaf- my advice) (6-7 cups)
2 cups whole-grain quick cooking brown rice (I used regular brown rice cooked separately)
salt and pepper
Heat 1 tbsp oil in large skillet or wok over medium high heat. Add eggs and swirl to cover bottom of pan (like making an omelet-kw), lifting edges with heatproof spatula to let uncooked egg reach the bottom of the pan. Continue until egg is set, 1 minute. Remove egg from pan, slice and set aside.
Season steak with salt and pepper, add to the same skillet, and cook over medium-high heat, stirring frequently, until browned, about 5 minutes (this took longer for me). Transfer to a bowl, add soy sauce and stir to combine.
Heat remaining oil in the skillet over medium-high heat. Add scallions, garlic, and ginger and cook for 1 minute. Add bok choy (add stems first, cook til tender, then add leaves- kw) about 4 minutes. Add reserved beef, reserved egg, and rice, cook 2 minutes more. Serve hot.
430 calories, per 2-cup serving (4 total servings).
