Minutes Prep time: 30
Minutes Total time: 60
Servings: 2
Difficulty: Intermediate
1/2 pound boneless beef top sirloin or flank steak, cut into thin slices
1/2 cup P.F. Chang's® Mongolian Style BBQ Sauce, divided
2 teaspoons vegetable oil
2 cups chopped bok choy
1/8 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 tablespoon water
1/2 cup frozen shelled edamame, cooked
1/2 cup thinly sliced carrots
1 bag (10 oz each) Birds Eye® Steamfresh Whole Grain Brown Rice
1 tablespoon toasted sesame seeds
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 233 mg | 23% |
| Carbohydrate | 54 g | 18% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 14 g | 22% |
| Iron | 5 mg | 27% |
| Calories | 600 kcal | 30% |
| Sodium | 1180 mg | 49% |
| Protein | 36 g | 72% |
| Saturated Fat | 3 g | 14% |
| Sugars | 26 g | 3% |
| Vitamin C | 39 mg | 64% |
Combine steak and 1/2 cup of Mongolian sauce in large resealable bag; marinate in refrigerator for at least 30 minutes.
Heat oil in large skillet over medium-high heat, and cook steak (in batches if necessary) until no longer pink, leaving excess marinade in bag. Remove meat from skillet, keep warm.
Add bok choy to skillet, season with salt and pepper; add water and stir. Cover and cook for about 5 minutes or until white pieces of bok choy are tender. Remove from heat, keep warm.
To serve, divide rice evenly into 2 bowls. Top each with steak, bok choy, edamame and carrots. Drizzle with remaining 1/2 cup sauce, sprinkle with sesame seeds and serve.
To add a spicy kick, add 1 or 2 tablespoons of sambal oelek (red chili paste) or a few dashes of Sriracha.
Mongolian Steak Edamame Rice Bowl
