Number of times this recipe has been viewed: 167

 6 servings, 1 1/3 cups each

Active Time: 

Total Time: 

 INGREDIENTS

  • 2 teaspoons canola oil
  • 1 pound beef flank steak, very thinly sliced against the grain (see Tip)
  • 4 cups chopped bok choy, (1 small head, about 1 pound)
  • 4 cups reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces wide rice noodles
  • 2 teaspoons reduced-sodium soy sauce
  • 1 1/2 cups mung bean sprouts
  • 4 tablespoons chopped fresh basil, or to taste

 PREPARATION

  1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
  2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

TIPS & NOTES

  • Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.

NUTRITION

Per serving: 235 calories; 8 g fat ( 3 g sat , 3 g mono ); 33 mg cholesterol; 19 g carbohydrates; 22 g protein;1 g fiber; 209 mg sodium; 451 mg potassium.