INGREDIENTS:
- 1 pound steak (skirt steak, flank steak and sirloin all work well) cut into thin strips across the grain
- 3 tablespoons corn starch
- 4 tablespoons vegetable oil
- 1 head bok choy, or 2-3 baby bok choy, trimmed and sliced lengthwise
- 4 scallions, cut int ½ inch pieces
- 2 cups sugar snap peas, cut in half
- 1 tablespoon brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons water
- Coarse salt
INSTRUCTIONS:
- Heat 2 tablespoons oil in a large deep skillet over high heat. Toss the steak with the cornstarch and a pinch of salt.
- Sear the steak until browned (you will need to do this in 2-3 batches) and remove from the skillet.
- Add the remaining oil to the skillet and add the bok choy. Stir-fry until tender, about 5 minutes.
- Add the scallion white sections and the snap peas. Stir-fry for another 2 minutes.
- Add back the steak and any remaining juices and stir. Add the brown sugar, soy sauce and water and stir again until everything is well-combined and hot. Serve at once.
Source: Framed Cooks
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