Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any leftover steak [1] would taste great in this dish.
With rice, vegetables, and peanuts, this balanced, bold-flavored dish is a great way to have dinner on the table in less than an hour. To get the recipe, .
From Everyday Food [3] magazine
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
- 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 half 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.
Serves 4 to 6.
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