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

Steak Stir-Fry with Snap Peas, Bok Choy, and Basil
Photo: Christopher Testani
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 pound flank steak

  • 2 tablespoons cornstarch

  • Kosher salt

  • 3 tablespoons canola oil

  • 3 baby bok choy, quartered lengthwise

  • ½ pound snap peas, halved

  • 1 bunch scallions, sliced, white and green parts separated

  • 1 fresh hot red chili, sliced

  • 3 tablespoons low sodium soy sauce

  • 1 tablespoon brown sugar

  • Cooked white rice and fresh basil leaves, for serving


  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.

Nutrition Facts (per serving)

340 Calories
19g Fat
16g Carbs
27g Protein
Nutrition Facts
Calories 340
% Daily Value *
Total Fat 19g 24%
Cholesterol 75mg 25%
Sodium 860mg 37%
Total Carbohydrate 16g 6%
Total Sugars 7g
Protein 27g
Calcium 117mg 9%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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