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Skirt Steak and Bok Choy Stir-Fry

See full recipe on: Martha Stewart



Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

Nutrition 8 servings

Per Serving % Daily Value
Calories 199
Fat 11g 17%
Carbs 10g 3%
Protein 15g 31%
Fiber 2g 11%
Cholesterol 36mg 12%
Sodium 373mg 15%
     
Fat
Carbs
Protein

Preparation






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