Steak, Shiitake, and Bok Choy Stir-Fry
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 1 dish |
Choose quick-cooking flank steaks for a speedy dinner packed with flavors from the Orient. Asian ingredients such as toasted sesame oil, shiitake mushrooms, and bok choy, combine to give this dish high-impact flavors.
Ingredients
- 1 tbsp Minced Garlic
- 1 tbsp Soy Sauce
- 4 tsp Cornstarch
- 1 tsp Asian Toasted Sesame
- 1/2 tsp Red Pepper, Crushed
- 1 lb Flank Steak Strips
- 2 cups Shiitake Mushrooms
- 1 cup Onions, Sliced
- 1 cup Red Bell Pepper, Sliced
- 70 g Bok Choy (raw)
- 1 cup Beef Broth
Directions
Preparation
Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.