Prep 30 mins
Cook 11 mins
- 1 1⁄4 lbs flank steaks
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon light soy sauce
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon dry crushed red pepper
- 2 tablespoons peanut oil
- 4 cups shredded bok choy
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- hot cooked rice
- Freeze steak 30 minutes; trim any fat.
- Slice steak diagonally across grain into ¼ inch strips.
- Combine garlic and next 4 ingredients in a bowl; add steak, tossing to coat.
- Cover and marinate in refrigerator 20 minutes.
- Add 1 tablespoon oil to a large skillet; place over high heat until hot.
- Add half the steak mixture; stir-fry 3-4 minutes or until browned.
- Remove from skillet; repeat procedure with remaining oil and steak mixture.
- Combine steak mixture and bok choy in skillet; stir-fry 2-3 minutes.
- Add salt and pepper; toss gently.
- Serve with rice.
Good; not difficult. May I respectfully suggest that there's no need to add salt when using soy sauce. Soy sauce is already crazy-high in sodium; the reason "light" soy sauce is called "light" is because the sodium is reduced (a bit). Adding salt is just boosting the sodium to insane levels. (Rant finished. Basically a fine dish.)