Skirt Steak and Bok Choy Stir-Fry

"Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy."


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 :

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2. 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.
3. 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.