Steak Stir-Fry With Snap Peas, Bok Choy, and Basil

steak-snap-peas-bok-choy
Photo by Christopher Testani
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 19 g (4 g saturated fat)
    • Cholesterol 75 mg
    • Sodium 860 mg
    • Protein 27 g
    • Carbohydrate 16 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 117 mg

Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, in 2 batches, until well browned (but not cooked through), 4 to 5 minutes per batch, adding 1 more tablespoon of the oil between batches. Transfer the steak to a plate; reserve the skillet.

Reduce heat to medium. Add the remaining tablespoon of oil to the skillet. Add the bok choy. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add the snap peas, scallion whites, and chili. Stir-fry until fragrant, about 1 minute.

Add the steak, soy sauce, brown sugar, and 3 tablespoons water to the skillet. Cook, tossing frequently, until everything is coated with the sauce, 2 to 3 minutes.

Ingredients

  1. Check 1 pound flank steak
  2. Check 2 tablespoons cornstarch
  3. Check Kosher salt
  4. Check 3 tablespoons canola oil
  5. Check 3 baby bok choy, quartered lengthwise
  6. Check 1/2 pound snap peas, halved
  7. Check 1 bunch scallions, sliced, white and green parts separated
  8. Check 1 fresh hot red chili, sliced
  9. Check 3 tablespoons low sodium soy sauce
  10. Check 1 tablespoon brown sugar
  11. Check Cooked white rice and fresh basil leaves, for serving

Directions

  1. Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, in 2 batches, until well browned (but not cooked through), 4 to 5 minutes per batch, adding 1 more tablespoon of the oil between batches. Transfer the steak to a plate; reserve the skillet.
  2. Reduce heat to medium. Add the remaining tablespoon of oil to the skillet. Add the bok choy. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add the snap peas, scallion whites, and chili. Stir-fry until fragrant, about 1 minute.
  3. Add the steak, soy sauce, brown sugar, and 3 tablespoons water to the skillet. Cook, tossing frequently, until everything is coated with the sauce, 2 to 3 minutes.
  4. Serve over the rice, topped with the scallion greens and basil.