Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb flank steak $12.99 (sale) per 1 lb
• Organic Baby Bok Choy 1 lb baby bok choy, halved lengthwise $3.99 per 1 lb
• Simple Truth Organic® Spring Mix (Optional side salad) 2 cups $3.00 (sale) per 5 oz
• Simple Truth Organic® Sliced White Mushrooms 8 oz mushrooms, sliced $3.00 (sale) per 8 oz
• Organic Green Onions 2 green onions, thinly sliced $2.19 per 1 each
• Spice World® Fresh Diced Garlic 2 tsp (or 4 cloves), divided $3.49 per 5 oz
• Organic Ginger Root 1 Tbsp grated ginger (from the root) $5.99 per 1 lb
• Soy sauce 3 Tbsp not provided
• Gochujang (Korean chili paste) 1 1/2 Tbsp not provided
• Honey or brown sugar 1 Tbsp not provided
• Rice vinegar or lemon juice 1 Tbsp not provided
• Neutral oil (canola/avocado) 2 Tbsp, divided not provided
• Cooked rice (optional starch) 1 cup cooked rice (for 2), optional not provided
• Salt and black pepper to taste not provided
• Toasted sesame seeds (optional) 1 tsp not provided

Instructions

1. Prep steak & sauce: Pat 1 lb flank steak dry. In a bowl, whisk 3 Tbsp soy sauce, 1 1/2 Tbsp gochujang, 1 Tbsp honey (or brown sugar), 1 Tbsp rice vinegar (or lemon juice), 1 Tbsp grated ginger, and 1 tsp diced garlic. Spoon 2 Tbsp of this sauce into a small cup and set aside for finishing; use the rest to coat the steak. Let sit 10 minutes while you prep vegetables.
2. Prep vegetables: Halve 1 lb baby bok choy lengthwise. Slice 8 oz mushrooms. Thinly slice 2 green onions (keep some green tops for garnish).
3. Sear steak (stove): Heat 1 Tbsp neutral oil in a large skillet or grill pan over medium-high heat. Sear the flank steak 3–5 minutes per side (depending on thickness) for medium-rare to medium. Transfer to a plate and rest 8–10 minutes.
4. Stir-fry mushrooms: In the same skillet, add 1 Tbsp neutral oil. Add mushrooms with a pinch of salt and cook until browned and their moisture evaporates, 5–7 minutes.
5. Cook bok choy: Add bok choy cut-side down and cook 2 minutes. Add 1 tsp diced garlic plus 2 Tbsp water, cover, and steam 2–3 minutes until crisp-tender. Uncover and toss everything together; season with black pepper.
6. Glaze & slice: Slice the rested flank steak thinly against the grain. Return sliced steak to the pan briefly and drizzle in the reserved 2 Tbsp sauce; toss 30 seconds just to coat and warm (don’t overcook).
7. Serve: Spoon mushrooms and bok choy into bowls (add 1 cup cooked rice for 2 if using). Top with sliced steak, scatter green onions, and finish with sesame seeds if you like.