One Skillet Pepper Steak with Beans and Greens



High Fibre Without nuts

Nutritional Facts Per Serving

29 g
12 g
4 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 260
  • Lipides 12 g
    • Saturated fat  2.5 g
  • Cholesterol 55 mg
  • Sodium  880 mg
  • Carbs 12 g
    • fiber  4 g
    • Sugar  3 g
  • Protein 29 g


  • 1 lb (500 g) sirloin steak
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) minced fresh ginger
  • 4 cloves garlic, thinly sliced
  • 2 tbsp (30 mL) cracked black pepper, or to taste
  • 2 tbsp (30 mL) canola oil, divided
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) reduced sodium beef broth
  • 1 pkg (340 g) Compliments green beans, trimmed
  • 5 oz (150 g) baby bok choy (about 8)


  1. Add steak to re-sealable plastic bag along with soy sauce, ginger, garlic and pepper. Marinate, refrigerated, 2 hr. or overnight. 
  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.
  3. Meanwhile, whisk together reserved marinade and flour until smooth. Stir in beef broth and 1/4 cup (60 mL) water; set aside. 
  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.

Garnish with thinly sliced green onion, fresh chilies or toasted sesame seeds.
Substitute flour with cornstarch for gluten-free sauce option.
Reheat any leftovers and serve over rice or rice noodles.

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