Steak Stir Fry With Bok Choy Recipes

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Separate bok choy leaves from stems.
• Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
• Cut green onions into 2-inch pieces.
• Mix 2 tablespoons cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate to coat side.
• Add bok choy stems; stir-fry 1 minute.
• Stir in bok choy leaves and 1/8 teaspoon salt.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
• Stir in beef and oyster sauce; heat to boiling.
• Garnish with green onions.

Steps:

• In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
• 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.
• 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.

Steps:

• Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
• Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
• Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
• Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
• Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.

Steps:

• 1. For the steak Mix the oil, baking soda and cornstarch together. Rub it on the steak and let sit for 1 hour.
• 2. For the sauce Mix the water, ketchup, Worcestershire Sauce, soy sauce, oyster sauce white pepper, and sesame oil together in a bowl and set aside. Mix the cornstarch and water together in a separate bowl and set aside.
• 3. For the Bok choy Mix the soy sauce and brown sugar together and set aside. Add oil to wok or skillet. Add the ginger and garlic and saute 1 min. Add the bok choy and let it wilt. Pour the soy sauce mixture over the bok choy and saute 2 more minutes. Remove the bok choy and set aside and keep warm
• 4. In the same pan add the steak and stir fry until desired doneness. Remove steak and set aside and keep warm.
• 5. Add the sauce mixture to the pan and bring to a boil. Whisk in the cornstarch mixture until thickened.
• 6. Serve the steak on top of the bok choy and spoon the sauce over top

Steps:

• Slice the flank steak, very thinly, against the grain.
• Grate the ginger (I use a 1 inch piece)
• Mince the garlic.
• Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar.
• Cover and refrigerate at least 2 hours.
• Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime.
• One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture.
• Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot.
• Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor.
• Enjoy!