One-Skillet Pepper Steak with Beans & Greens

  • Prep Time 15 min
  • Total Time 2 h 50 min
  • Marrinate Time 2 h
  • Serves: 4

Ingredients

  • 1 lb sirloin steak 500 g
  • 3 tbsp soy sauce 45 mL
  • 1 tbsp minced fresh ginger 15 mL
  • 4 cloves garlic, thinly sliced
  • 2 tbsp cracked black pepper, or to taste 30 mL
  • 2 tbsp canola oil, divided 30 mL
  • 1 tbsp all-purpose flour 15 mL
  • 1 cup reduced sodium beef broth 250 mL
  • 1 pkg Compliments green beans, trimmed 340 g
  • 5 oz baby bok choy (about 8) 150 g

Directions

  • Step 1

    Add steak to re-sealable plastic bag along with soy sauce, ginger, garlic and pepper. Marinate, refrigerated, 2 hr. or overnight.

  • Step 2

    Remove steak from marinade, pouring marinade from the bag into a bowl. Pat steak dry with paper towel. Heat half the oil in large skillet set over medium-high heat. Cook steak 8 to 10 min., turning once, or until medium-rare and internal temperature reaches 145°F (63°C). Transfer steak to plate to rest.

  • Step 3

    Meanwhile, whisk together reserved marinade and flour until smooth. Stir in beef broth and 1/4 cup (60 mL) water; set aside.

  • Step 4

    Heat remaining oil in same skillet set over medium-high heat. Add green beans and cook, stirring, 2 to 3 min. until they start to soften. Reduce heat, if necessary, to prevent scorching browned bits in bottom of skillet. Stir in bok choy; cook 2 to 3 min. until tender-crisp. Transfer vegetables to plate. Pour marinade mixture into skillet; bring to a boil. Reduce heat to medium-low. Simmer 3 to 5 min. until thickened. Add green beans and bok choy back into skillet; cook another 1 to 2 min. until tender. Transfer beans and bok choy to serving dish. Thinly slice steak across the grain; place on vegetables. Drizzle with sauce remaining in skillet to serve.

Tip

Garnish with thinly sliced green onion, fresh chilies or toasted sesame seeds.

Substitute flour with cornstarch for gluten-free sauce option.

Reheat any leftovers and serve over rice or rice noodles.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 260
  • Fat 12 g
  • Saturated Fat 2.5 g
  • Carbs 12 g
  • Sugar 3 g
  • Protein 29 g
  • Cholesterol 55 mg
  • Fibre 4 g
  • Sodium 880 mg