Splenda Sweet Swaps

We partnered with Delish.com to create this restaurant favorite featuring a sweet ’n
sticky soy, ginger and garlic sauce.



Serves 6


1 ½ lb. flank steak, cut ½” thick into 3” strips

½ tsp. salt

1/3 c. cornstarch

½ c. vegetable oil

2 tbsp. ginger, minced

2 tbsp. garlic, minced

1 lb. baby bok choy, quartered

¾ c. low sodium soy

½ c. water

¼ c. SPLENDA® Brown Sugar Blend

4  scallions, thinly sliced for garnish


  1. Season beef with salt and toss in a medium bowl with cornstarch.
  2. In a small bowl, whisk together soy sauce, water, and SPLENDA® Brown Sugar Blend.
  3. Heat vegetable oil in a large skillet or wok over medium high heat,
    add half the beef, and cook until golden brown and starting to crisp, about 3
    minutes.  Transfer to a plate and repeat
    with remaining beef.
  4. Discard all but 1 Tbsp. of the fat and return the skillet to medium
    heat.  Add garlic and ginger and sauté
    until fragrant, about 1 minute.  Add bok
    choy and cook, tossing occasionally for about 2 minutes.
  5. Return the beef to the pan, add sauce and bring to a boil.  Simmer for 2 minutes or until sauce has
    thickened and coats beef and bok choy.
  6. Divide among bowls and top with sliced scallions.


Calories (330), Total Fat (17g), Saturated Fat (6g), Cholesterol (61mg), Sodium (1426mg), Total Carbs (16g), Dietary Fiber (2g), Sugars (5g), Protein (27g)

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