Servings: 3-4 / Total Time: 35 minutes / Author: The Migoni Kitchen

We love a good weeknight stir-fry dish. It's a great way to use a ton of veggies and it comes together very quickly, making it a perfect weeknight dinner. We've gotten a few heads of Bok Choy the last few weeks in our CSA box and love using them in stir-frys. It's a great way to get in some extra greens. We often use chicken or shrimp in our stir frys because we try to limit our beef consumption but it's truly our favorite protein in stir-frys, if we're being honest. We used a sirloin flap for this recipe, which we had picked up at our favorite local butcher (The Meat Shop in Dallas has great local grass-fed Wagyu beef at reasonable prices), but we know that is not an easy cut to find. Flank or skirt steak both work great in stir-frys as well. Feel free to adapt the recipe and make it your own!



Ingredients:

• 1 Pound Flank or Skirt Steak, Thinly Sliced
• 3 Tablespoons Cornstarch
• 1/2 Medium Yellow Onion, Thinly Sliced
• 3 Cloves Garlic, Thinly Sliced
• 1 Inch Knob Ginger, Peeled and Thinly Sliced
• 1 Head Bok Choy, Roughly Chopped
• 1 Cup Snap Peas
• 4 Green Onions, Cut into thirds with white ends removed
• 1 Fresno Pepper, Thinly Sliced (optional)
• 2 Tablespoons Oyster Sauce (Find in Asian section at most supermarkets)
• 3 Tablespoons Soy Sauce
• 1 Tablespoon Sambal or Other Chili Garlic Sauce
• 4 Tablespoons Water
• 3-4 Tablespoons Grapeseed oil or Canola Oil

Instructions:

Toss the steak in the cornstarch until well coated and set aside.

Heat oil in large skillet or wok over medium-high heat.

Add onion, garlic, and ginger and saute until translucent.

Add in the beef and stir occasionally allowing time for the beef to brown on both sides, about 5-7 minutes.

While the meat is cooking, combine the soy sauce, oyster sauce, Sambal, and water in a small bowl and whisk to combine.

Add in the sauce to the skillet to deglaze the the pan and continue to stir.

Add in the snap peas, bok choy and green onions. Reserve one of the green onions and dice for topping, if desired.

Stir periodically to combine and allow the bok choy to wilt down.

Add in sliced fresno chilis (if using) last and gently stir to combine for another 1-2 minutes.

Serve with your favorite rice and top with reserved green onions.