Beef-and-Bok-Choy Stir-Fry

By courtneyepowell

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Sriracha
• 1 tablespoon sesame oil
• 4 1/2 teaspoons sherry
• 2 cups microwavable jasmine rice
• 4 1/2 teaspoons peanut oil
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 10 ounces flank steak, trimmed and thinly sliced
• 1/4 teaspoon kosher salt
• 1 teaspoon pepper
• 2 heads baby bok choy, quartered
• 2 jalapenos, halved and thinly sliced
• 4 scallions, sliced
• 1 teaspoon honey

Details

Servings 4
Adapted from fitnessmagazine.com

Preparation

Step 1

1. To make the marinade, whisk together soy sauce, Sriracha, sesame oil and sherry in a large bowl. Heat rice according to package instructions.

2. Heat a large wok over high heat until very hot, about 1 minute. Add 1 tablespoon peanut oil and the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Season steak with salt and pepper and add to wok; stir-fry until browned on the outside but rare in the center, about 4 minutes. Transfer steak to marinade and toss to coat.

3. Add remaining peanut oil and the bok choy, jalapenos, scallions and honey to wok. Stir-fry until bok choy is crisp-tender, about 4 minutes. Return steak and marinade to wok and cook about 2 minutes for medium rare, stirring occasionally. Serve with rice.