Beef & Bok Choy Stir Fry

Name: Beef & Bok Choy Stir Fry
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp peanut butter; 1 tbsp honey; 2 garlic cloves, minced; 1 Coarse salt and ground pepper; 1 lb skirt steak, thinly sliced crosswise; 1 tbsp cornstarch; 1 tsp vegetable oil; 1 large head bok choy, cut 1 inch thick crosswise; 4 medium carrots, halved lengthwise, thinly sliced on bias; 1 Cooked rice, for serving; 1/4 cup peanuts, chopped

Donna Woodrow @cook_2798203

Brisbane

Beef & Bok Choy Stir Fry

Donna Woodrow @cook_2798203

Saved

Ingredients

4 servings

2 tbspsoy sauce
2 tbsprice vinegar
1 tbsppeanut butter
1 tbsphoney
2garlic cloves, minced
1Coarse salt and ground pepper
1 lbskirt steak, thinly sliced crosswise
1 tbspcornstarch
1 tspvegetable oil
1 largehead bok choy, cut 1 inch thick crosswise
4 mediumcarrots, halved lengthwise, thinly sliced on bias
1Cooked rice, for serving
1/4 cuppeanuts, chopped

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Steps

1

In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2

In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
3

To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.