Ingredients
Scale
For the marinade:
- 1/4 cup soy sauce (or tamari, for gluten free)
- 3/4 cup water
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 Tablespoon peanut butter powder (or creamy peanut butter)
- 1 Tablespoon honey
- 1 Tablespoon freshly grated ginger
- 1 Tablespoon rice vinegar
- 2 Tablespoons sherry or sake
- 2 – 4 cloves garlic, minced
- A pinch of Chinese five spice powder
For the stir fry:
- 4 – 8 oz. flank steak, sliced very thin
- 1 small head of bok choy
- 4 oz. baby bella mushrooms, sliced
- 1 large onion, cut into chunks
- 1 large carrot, peeled and sliced on the diagonal
- 5 mini sweet peppers, tops and seeds removed, cut into chunks
- 2 Tablespoons avocado or peanut oil
- To thicken the sauce: 2 Tablespoons cornstarch
Instructions
- In a small mixing bowl, whisk together all the ingredients for the marinade. Spread the flank steak out over a flat container w lid and pour enough of the marinade over to cover it. Cover and put in the fridge for at least an hour or overnight.
- Meanwhile, clean the bok choy, then use a knife to separate the crunchy white stems from the leaves. Slice the stems and put into a small bowl. then chop the greens. Prep the rest of the veggies.
- Heat 1 Tablespoon of oil in a wok or large saute pan over medium heat. Drain the marinade from the steak, reserving the marinade. Put the steak in the hot pan until seared on the bottom, then flip over to sear the other side. Remove the steak to a plate.
- Add the rest of the oil to the pan and add the onion. Saute until the onion is soft and translucent, then stir in the mushrooms. Cover and cook until the mushrooms are tender, uncovering to stir occasionally. Stir in the bok choy stems and carrots and cook for a few minutes until the carrot and stems start to get tender. Add the peppers and stir fry about 2 more minutes.
- In a small bowl, stir together about 2 Tablespoons of the marinade with the cornstarch. Add the bok choy greens, steak and the rest of the marinade to the hot pan. Cook and stir just until the leaves are wilted and the sauce is hot, then slowly add the cornstarch mixture, a bit at a time, until the sauce is thickened to your liking.
- Serve hot over rice or cauliflower rice. If desired, sprinkle with chopped roasted cashews or peanuts.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.