Steak, Shiitake, and Bok Choy Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Choose quick-cooking flank steaks for a speedy stir-fry dish packed with shiitake mushrooms and bok choy. These ingredients from the Orient combine to give the recipe high-impact flavor. Watch the video: How to Cook Steak, Shiitake, and Bok Choy Stir-Fry. Ingredients:
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 shiitake mushrooms (about 1/2 pound) |
1 cup thinly vertically sliced onion |
1 cup red bell pepper strips |
4 cups sliced bok choy (about 1 medium head) |
1 cup less-sodium beef broth |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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