Simple Way to Make Quick Beef & Bok Choy Stir Fry

Beef & Bok Choy Stir Fry.

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, beef & bok choy stir fry. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Beef & Bok Choy Stir Fry is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. Beef & Bok Choy Stir Fry is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook beef & bok choy stir fry using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Beef & Bok Choy Stir Fry:

1. {Get 2 tbsp of soy sauce.
2. {Take 2 tbsp of rice vinegar.
3. {Make ready 1 tbsp of peanut butter.
4. {Take 1 tbsp of honey.
5. {Prepare 2 of garlic cloves, minced.
6. {Get 1 of Coarse salt and ground pepper.
7. {Prepare 1 lb of skirt steak, thinly sliced crosswise.
8. {Take 1 tbsp of cornstarch.
9. {Prepare 1 tsp of vegetable oil.
10. {Make ready 1 large of head bok choy, cut 1 inch thick crosswise.
11. {Get 4 medium of carrots, halved lengthwise, thinly sliced on bias.
12. {Make ready 1 of Cooked rice, for serving.
13. {Take 1/4 cup of peanuts, chopped.

Instructions to make Beef & Bok Choy Stir Fry:

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper..
2. 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 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak..
3. 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..

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