Ingredients

The following ingredients have 5 Servings
  • 1¼ pounds steak (ribeye or skirt steak)
  • extra light olive oil (or other light flavorless oil)
  • 1 medium onion (diced (about 1 cup))
  • 1/2 pound pea pods (trimmed)
  • 4 baby bok choy (sliced (root ends discarded))
  • 8 ounces canned bamboo shoots (drained)
  • 4 ounces water chestnuts (drained)
  • 2 cloves minced fresh garlic
  • 1 cup beef broth
  • 3 tablespoons low-sodium tamari
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instruction

  • Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
  • Prep vegetables, drain bamboo shoots and water chestnuts.
  • In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine.
  • Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak.
  • Preheat wok to medium-high to high heat. Add in 1 teaspoon of oil and add onions and pea pods. Cook until onions have softened and the pea pods turn a bright green. About 4 minutes. Transfer to a clean bowl.
  • Add another teaspoon of oil to the wok. Once hot add in the sliced bok choy. Cook, stirring often until the leafy greens wilt but the white parts still have a bit of crunch to them. About 3 minutes. Transfer to the bowl with the other vegetables.
  • Heat 1 tablespoon of oil in wok and work in batches searing the steak on both sides. The steak should still be a little pink before transferring to a platter. Once you are on the second side of the last batch of steak, add the rest of the partially cook steak into the wok.
  • Pour in the broth liquids, toss to combine and immediately bring to a boil. Whisk cornstarch with water and pour in the slurry. Stir and add in the vegetables, bamboo shoots and water chestnuts. Cook until heated through and the sauce has slightly thickened.
  • Serve with white rice or rice noodles and top with sliced green onions, more white pepper and sriracha or any favorite hot sauce.