Skirt Steak and Bok Choy Stir Fry

I got this recipe from the beloved Martha Stewart πŸ™‚ I mean, she’s a little off her rocker, but the woman can cook and decorate…and plant flowers…she’s got a lot of talents. Anyway, this dish was YUMMMMMMMMMMMY! Here’s your line up

1 lb. skirt steak (cut into 1/2-3/4 inch wide strips)

2 tbsp olive oil

1 tbsp corn starch

2 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp honey

1 tbsp peanut butter

2 cloves of garlic (minced)

salt and pepper

1 large head bok choy (cut into inch wide pieces…it’s going to cook down A LOT)

carrots (as little or as many as you like, cut into inch long halves or quarters)

chopped peanuts

cooked rice (I use our rice cooker to make brown rice)

First head the olive oil on medium high. Meanwhile, toss the steak, cornstarch, and salt and pepper to taste in a baggie and shake. Get the steak nice and evenly coated. Then cook the steak in the oil until it is browned (just a few minutes). While that’s cooking, mix the soy sauce, rice vinegar, honey, peanut butter, and garlic. Once the steak is browned, set it aside and mix sauce into the oil. Put the sauce into the olive oil on medium heat and mix on heat until peanut butter dissolves. Then add bok choy and carrots. Cover for 5 minutes (stirring a couple times). Then add steak back in and cook (uncovered) for another 5 minutes. Serve over rice. Sprinkle with chopped peanuts for a nice crunch πŸ™‚

This is the yummiest stir fry and the bok choy had a great flavor! It smells SOOOOOO delicious while cooking. I hope you’ll try it soon!Mrs O


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