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 tablespoon chopped fresh basil, or to taste
Cooking Directions
Step 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.
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 235
- Carbohydrates: 19g
- Fat: 8g
- Protein: 22g
- Dietary Fiber: 1g
- Saturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 33mg
- Potassium: 451mg
- Sodium: 209mg
- Exchanges: 1 starch, 1 vegetable, 2 1/2 very lean meat
- Carbohydrate Servings: 1