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 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, read more. From Everyday Food magazine Ingredients 2 tablespoons soy sauce Directions Serves 4 to 6.
Skirt Steak and Bok Choy Stir-Fry
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
From Everyday Food magazine
2 tablespoons soy sauce
Serves 4 to 6.