Skirt Steak and Bok Choy Stir-Fry

99 Ratings
  • 5 33
  • 4 32
  • 3 25
  • 2 8
  • 1 1

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

Everyday Food, June 2007

Gallery

Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (10)

99 Ratings
  • 5 33
  • 4 32
  • 3 25
  • 2 8
  • 1 1
Martha Stewart Member
05/06/2020
Came out bland with no flavor. Meat was slimy. I'd add some kind of chili or spice and skip the cornstarch. Meh...
Martha Stewart Member
04/25/2018
The flavor is good, but skirt steak is too tough. I will use a better cut of meat next time.
Martha Stewart Member
01/30/2015
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!
Advertisement
Martha Stewart Member
01/30/2015
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!
Martha Stewart Member
01/15/2011
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
Martha Stewart Member
04/22/2010
This sauce was great. I added fried tofu and left the steak out to make it veggie friendly. Also added mushrooms.
Advertisement
Martha Stewart Member
12/28/2009
where do the plate and bowl come from? They are beautiful. simple.
Martha Stewart Member
05/28/2009
My husband and i both really enjoyed this recipe.
Martha Stewart Member
02/13/2009
I can't eat peanuts or peanut butter. What would be my best nut substitue?
Martha Stewart Member
10/17/2008
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.
Martha Stewart Member
06/29/2008
very delicious, my 19-month old loved it too!
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/28/2021