Beef - Steak, Shiitake, and Bok Choy Stir-Fry

total time:: 45 min

Serves: 4

Beth

Serve with white rice.

ingredients

2 Tbs fresh ginger, grated

1 Tbs fresh garlic, minced

1 cup red bell pepper strips

4 cups bok choy, sliced

1 cup beef broth

3 Tbs soy sauce

4 tsp cornstarch, divided

1 tsp toasted sesame oil

1/2 tsp crushed red pepper

1 lb flank steak, trimmed and thinly sliced

cooking spray

2 cups shiitake mushrooms, thinly sliced (about 1/2 lb)

1 cup onions, thinly vertically sliced

directions

Combine ginger, garlic, soy sauce, 2 tsp cornstarch, oil and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in fridge 20 min.

Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 min or until crisp-tender; transfer to a large bowl. Add bok choy to pan; saute 2 min or until slightly wilted; add to bowl; keep warm.

Recoat pan with cooking spray. Add half of steak mix to pan; cook 3 min or until browned, stirring occasionally. Transfer to large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mix to pan; cook 3 min or until browned, stirring occasionally. Add to bowl; keep warm.

Combine broth and remaining 2 tsp cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 min or until mix thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.

Source: Beth