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1 ¼ Cup Low Sodium Vegetable Broth
2 ¼ Cup Low Sodium Beef Broth
1 1/2 Tbsp Vegetable Salad Oil
1 ½ lbs. Flank Steak, Raw Sliced Thin, 1" Strips
1 lb. 5 oz. Bok Choy, Fresh Sliced 1/4"
3/4 Cup Green Onions, Fresh Sliced Thin
1 lb. 5 oz. Yellow Onions, Fresh Sliced Thin
3 Ounce Shiitake Mushrooms, Fresh Sliced Thin
¼ Cup + 2 Tbsp Low Sodium Soy Sauce
¼ Cup + 2 Tbsp Sake
1 Cup + 2 Tbsp Granulated Sugar
2 ¼ Tsp Chili Powder
4 ½ Tbsp Cornstarch
In a wok, heat oil.
Add beef. Stir-fry until browned.
Add bok choy, green onion, yellow onion and mushrooms. Cook for 2 minutes.
Add LS vegetable and beef broths, soy sauce, sake, sugar and chili powder. Bring to a simmer.
Make a slurry with cornstarch and cold water (not listed). Stir into simmering mixture. Simmer until vegetables are tender and sauce has thickened.
Seving Size: 11 oz.
Nutrition Facts (per serving)