Lean flank steak is flavored with a sweet-and-savory Korean marinade, grilled, and served on baby bok choy with a sprinkle of sesame seeds and green onion. You can start the steak ahead of time and grill it when you're ready to eat.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
6 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from steak. Score both sides of flank steak in a diamond pattern. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine soy sauce, brown sugar, oil, ginger, and garlic. Pour marinade over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade.

  • For a charcoal grill, place steak on the grill rack directly over medium coals. Grill, uncovered, for 17 to 21 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)

  • To serve, thinly slice steak diagonally across the grain. Arrange steak slices on top of bok choy leaves and sprinkle with sesame seeds and green onion.


Tip: If using a sugar substitute, choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts (per serving) with substitute: same as below, except 185 cal., 275 mg sodium, 2 g carb. (0 g sugar).

Nutrition Facts

3 ounces steak and 1/2 cup shredded bok choy each
194 calories; protein 25.5g; carbohydrates 4.2g; dietary fiber 0.6g; sugars 2.7g; fat 7.7g; saturated fat 2.6g; cholesterol 68mg; vitamin a iu 1584.8IU; vitamin c 16.4mg; folate 40.7mcg; calcium 80mg; iron 2.3mg; magnesium 37.9mg; potassium 495.8mg; sodium 275.9mg.