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Prep Time
15 mins
Cooking Time
2 h
Total Time
2 h 50 m


1 lb
sirloin steak
500 g
3 tbsp
soy sauce
45 mL
1 tbsp
minced fresh ginger
15 mL
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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
12 g
Saturated Fat:
2 g
12 g
4 g
3 g
55 mg
29 g
880 mg