Beef Bok Choy & Red Pepper Stir-Fry
Submitted by concordcook
Why does stir-fry rule? It's quick, easy and yummy. Say wok-a, wok-a!
- 1 flank steak, (approx 20 ounces)
- 2 cups bok choy, sliced into thin strips
- 2 red bell peppers, seeded, cored, and cut into 1/4 inch wide strips
- 2 tablespoons of peanut or olive oil
- 3 cloves of garlic, minced
- 1/2 cup chopped onion
- 2 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon of rice wine
- 2 teaspoons of toasted sesame oil
- 1 teaspoon of cornstarch
- Salt
- 2 cups rice, cooked
Cut the beef in half lengthwise (with the grain), then cut each half on the diagonal (against the grain) into 1/2-inch-thick strips, about 3 inches long.
Whisk together the soy sauce, rice wine, sesame oil, cornstarch, and 1/4 cup water in a small bowl; set aside.
Put 1 tablespoon of the oil in a deep skillet over high heat. Add the garlic, onion, and ginger, and stir-fry until the onion is clear.
Add the beef and stir-fry for 3-4 minutes.
Remove the beef and season with salt to taste.
Add the remaining I tablespoon of oil to the skillet and add the red pepper and bok choy. Stir-fry for 2 minutes, and return the beef to the wok.
Slowly stir in the soy sauce mixture. Cook for 1 minute, or until the sauce thickens slightly. Season with salt as needed.
Serve over the rice.
Submit!
