This weekend we had a spell of warm weather all the way into the high 60's on Saturday. With warmer temperatures come thoughts of Spring and eventually Summer. Shorts and bathing suits are just around the corner, so the sedentary life and all that marvelous and hearty food I've been cooking has to come to an end. Starting this week, I'm getting the old wok out and more Asian food and stir frys will begin to make an appearance on my table. Just in case we get another freak storm I have plenty of leftover half cooked cassoulet in the freezer ready to go in the oven for its final baking! You gotta think ahead.....
This recipe is a quick fix for a weeknight dinner. With the skirt steak's generous marbling, you don't need much extra oil for a stir-fry. Bok choy can be found at most supermarkets in the produce section.
This recipe serves 4 people with ample leftovers. Four people is a bit of a stretch unless you are serving something else before or with the meal.
I am having trouble downloading my photos from Blogger and Picasa so Martha's photo is up. Anyone else having this problem?
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
cooked rice, for serving
1/4 cup peanuts, chopped
1.In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper. (I doubled the recipe 4/8/2011 and liked it even more)
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. (Sometimes I saute sliced ginger in the oil before I brown the 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. Check for salt. Serve over rice; sprinkle with peanuts.
Adapted from Martha Stewart