Honey-Balsamic Beef Stir-Fry
- 12 ounces beef sirloin steak or beef top round steak
- 3/4 cup beef broth
- 3 T reduced-sodium soy sauce
- 2 T balsamic vinegar
- 2 T honey
- 2 T cornstarch
- 1/4 tsp. crushed red pepper
- 1 T finely chopped, peeled fresh ginger
- 2 T cooking oil
- 2 medium red sweet peppers, seeded and cut into bite-size strips
- 1 medium red onion, cut into thin wedges
- 4 cups thin strips bok choy or baby bok choy
- 2 cups hot cooked rice or linguine
1. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.
2. For sauce, in a small bowl whisk together beef broth, soy sauce, vinegar, honey, cornstarch, and crushed red pepper. Set aside.
3. In a very large skillet stir-fry ginger in 1 tablespoon of the oil over medium-high heat for 15 seconds. Add sweet peppers and onion; stir-fry for 5 minutes. Add bok choy; stir-fry for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from the skillet.
4. Add remaining 1 tablespoon oil to skillet; add beef to skillet. Stir-fry for 2 to 3 minutes or until beef is brown. Push the beef from the center of the skillet. Stir sauce until well combined. Add the sauce to the center of the skillet. Cook and stir until thickened and bubbly. Return the cooked vegetables to the skillet. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more.
5. To serve, divide rice among four plates. Spoon beef mixture over rice. Serve immediately.