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,
- 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
- 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.
- Main Dishes, Beef