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Skirt Steak and Bok Choy Stir-Fry

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Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.

Source: Everyday Food, June 2007

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

  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.

Reviews Add a comment

  • historia34
    30 JAN, 2015
    This was very delicious. It IS better (and healthier) than takeout I might have ordered. I don't disagree with the comment that adding the cornstarch to the soy sauce mixture would work - I didn't find the meat slimy, just would move it to this other step to get the meat to brown a bit more. I did end up adding more salt and pepper to final plating in my bowl - so would bump that up in cooking process (add salt to bok choy/carrot cooking, add more to meat before it hits the heated pan). Yum!
    Reply
  • historia34
    30 JAN, 2015
    This was very delicious. It IS better (and healthier) than takeout I might have ordered. I don't disagree with the comment that adding the cornstarch to the soy sauce mixture would work - I didn't find the meat slimy, just would move it to this other step to get the meat to brown a bit more. I did end up adding more salt and pepper to final plating in my bowl - so would bump that up in cooking process (add salt to bok choy/carrot cooking, add more to meat before it hits the heated pan). Yum!
    Reply
  • checat82
    15 JAN, 2011
    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
    Reply
  • missyabel
    22 APR, 2010
    This sauce was great. I added fried tofu and left the steak out to make it veggie friendly. Also added mushrooms.
    Reply
  • luluma
    28 DEC, 2009
    where do the plate and bowl come from? They are beautiful. simple.
    Reply
  • Pierced
    28 MAY, 2009
    My husband and i both really enjoyed this recipe.
    Reply
  • henrioulle
    13 FEB, 2009
    I can't eat peanuts or peanut butter. What would be my best nut substitue?
    Reply
  • MisterKite
    17 OCT, 2008
    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.
    Reply
  • marjoleinj
    29 JUN, 2008
    very delicious, my 19-month old loved it too!
    Reply