Bok Choy, Carrots with Lemon Vinaigrette

1 Combine the lemon juice and the vinegar in a small bowl and whisk in the canola oil. Season with salt and pepper.
2 Heat ¼ cup of the vinaigrette in a large sauté pan over medium heat. Add the bok choy and cook for 6 to 8 minutes, or until the bok choy is cooked.
3 In another skillet warm ½ of the remaining lemon vinaigrette and sauté the carrots over medium-high heat. Cook until tender and slightly golden.
4 Serve the remaining sauce over the steak and the vegetables.