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Steak, Mushroom, and Bok Choy Stir-Fry

2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced mushrooms
1 bunch green onions
1 cup thinly sliced onion
1 cup bell pepper strips
4 cups sliced Bok Choy (about 1 medium head)
1 cup beef broth
1 T soy sauce

Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a bowl, add the steak to the bowl. Marinate in the refrigerator 45 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with vegetable oil. Add mushrooms, scallions, 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 lightly with oil. Add half of the steak to the pan; stir fry for 3 minutes or until browned. Transfer to a large bowl; keep warm. Add remaining steak cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.

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