Korean Beef Bok Choy

• 12 ounces beef flank steak
• 1/3 cup korean stir-fry teriyaki sauce
• 1 1/4 lbs baby bok choy, larger leaves removed and quartered, centers quartered lengthwise
• 4 teaspoons vegetable oil
• 3 tablespoons water
• crushed red pepper flakes

1. Cut steak diagonally across the grain in 1/4 inch thick slices.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink.
3. Remove to a bowl.
4. Repeat with another tsp oil and rest of meat.
5. Add to bowl; stir in 2 Tbsp stir-fry sauce.
6. Add 2 more tsp oil to skillet, then bok choy. Stir-fry 30 seconds.
7. Add 3Tbsp water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
8. Add meat and juices; stir-fry 20 seconds to heat through.
9. Sprinkle with crushed red pepper, if desired.

korean, choy, vegetable oil, water, red pepper

Taken from www.food.com/recipe/korean-beef-bok-choy-142480 (may not work)