Canyon Ranch Blog

Asian Braised Flank Steak with Bok Choy

Nutrition Information (per serving)

27 g
660 mg
40 g
12 g
3 g
41 mg

1 Tbsp extra-virgin olive oil
2 cups diced yellow onions
1 lb flank steak
2 cups Mongolian BBQ sauce
8 cups water
1 Tbsp dried porcini mushrooms
3 whole allspice berries
3 whole bay leaves
¼ tsp sea salt
Pinch freshly ground black pepper
12 oz baby bok choy
¼ tsp extra-virgin olive oil
¼ tsp freshly ground black pepper
2 cups cooked brown rice

  1. In a large saucepan over medium heat, sauté onions in olive oil until lightly browned. Pound out flank steak to ¼ inch thickness and add meat to the pot with onions. Brown meat on each side.
  2. Remove meat from pan and, over medium heat, deglaze the pot with Mongolian BBQ sauce and water, scraping the bottom to remove brown bits. Return meat to the pan and add mushrooms. Wrap whole allspice and bay leaves in cheese cloth. Add spice bag, salt and pepper to pot. Bring to a boil, reduce to a simmer and cover pot with lid. Allow to cook for 2 to 2 ½ hours, until meat is tender. Remove and discard spice bag.
  3. Cut baby bok choy into quarters lengthwise. In a medium sauté pan over medium heat, sauté bok choy in olive oil with pepper until tender and crisp.
  4. Serve 4 ounces flank steak with ¼ cup sauce and ½ cup brown rice. Evenly divide cooked bok choy between 4 plates.
Canyon Ranch Culinary Cool: Meet Ethan Kerr
Chef de Cuisine Ethan Kerr, from Canyon Ranch Lenox,  is more than a creative foodie - ...
Read More
Sesame-Crusted Salmon & Sesame Orange Sauce
Flavorful. Easy. Bright. This entree is equal parts healthy and zesty thanks to simple ...
Read More
Summer Fruit Parfait
Nutrition Information (per serving) calories 140 protein 4 ...
Read More
Raspberry Lime Smoothie
Raspberries don't need to be in season to enjoy this
Read More
Shrimp with Green Apple Chipotle Salsa
Tart green apples and shrimp unite in this unique appetizer or entree
Read More
Cranberry Pear Crisp
Use what's in season to create a dessert your holiday dinner guests won't soon forget
Read More
Apple Cranberry Salmon Salad
Use in-season fruits to make this light and satisfying dish
Read More
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
In the Canyon Ranch Kitchen: How to Make Salsa
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662