- Cook Time
- Prep Time
- 4 ServingsServings
- 1/4 cu light soy sauce
- 2 tbsp rice wine vinegar
- 1 tbs white sugar
- 2 tsp sesame oil
- 4 tsp corn starch
- 8 oz well trimmed beef steak
- 1 cup whole grain brown rice
- 5-6 baby bok choy (about 14 oz)
- 1 tbsp vegetable oil
- 1/4 cup julienned gingerro
- large cloves garlic, minced
- 1/4 tsp hot red pepper flakes (optional)
- medium carrots, thinly slice
- 2 medium onions, sliced
- 8 oz fresh white or crimini mushrooms, sliced
- 1/2 cup chicken broth or water
- 1/2 cup frozen corn niblets (optional)
- 1/2 cup blanched, halved, unsalted peanuts
- 1/2 cup chopped cilantro leaves or green onions
1 In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later.
2 Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions.
3 Separate stalks of bok choy and remove leaves set both aside.
4 In a large non-stick skillet or wok heat 2 tsp oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned.
5 Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
6 Add remaining 1 tsp oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender.
7 Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened.
8 Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com