Skirt Steak and Bok Choy Stir-Fry
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Everyday Food, June 2007
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Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 pound skirt steak, thinly sliced crosswise
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 1 large head bok choy, cut 1 inch thick crosswise
- 4 medium carrots, halved lengthwise, thinly sliced on bias
- Cooked rice, for serving
- 1/4 cup peanuts, chopped
Directions
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In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
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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.
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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.
Enter your review...
This was good! I added some fresh ginger. Next time I think I will omit the corn starch on the steak and add it to the sauce instead, it made the steak a little slimy
This sauce was great. I added fried tofu and left the steak out to make it veggie friendly. Also added mushrooms.
where do the plate and bowl come from? They are beautiful. simple.
My husband and i both really enjoyed this recipe.
I can't eat peanuts or peanut butter. What would be my best nut substitue?
I don't understand. The text next to the photo suggests you're supposed to add cheese to this. But the recipe itself doesn't list it in ingredients or directions.
very delicious, my 19-month old loved it too!