Skirt Steak And Bok Choy Stir Fry Recipe

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 

Preparation

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

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.

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