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Skirt Steak and Bok Choy Stir-Fry

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

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. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, June 2007

Reviews (8)

  • 29 May, 2012

    Enter your review...

  • 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

  • 22 Apr, 2010

    This sauce was great. I added fried tofu and left the steak out to make it veggie friendly. Also added mushrooms.

  • 28 Dec, 2009

    where do the plate and bowl come from? They are beautiful. simple.

  • 28 May, 2009

    My husband and i both really enjoyed this recipe.

  • 13 Feb, 2009

    I can't eat peanuts or peanut butter. What would be my best nut substitue?

  • 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.

  • 29 Jun, 2008

    very delicious, my 19-month old loved it too!