Name: Steak and Bok Choy Stir Fry
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 pound ribeye steak; 2 tablespoons butter; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1/4 cup sake; 2 tablespoons oyster sauce; 2 tablespoons mirin; 3 cloves minced garlic; 1 red chili pepper (thinly sliced); 2 heads bok choy (thinly sliced); 1 can (15 ounces baby corn, drained); 2 scallions (thinly sliced, white and green parts separated); hot cooked rice (optional, for serving)

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I adore Asian food. We know this, right? I especially like making it at home because, if you keep a few key ingredients around, you can make some super delicious stuff that is BETTER and healthier and quicker than takeout, but tastes great and isn't hard.

Also, I love recipes like this that are super versatile: you can change protein and veg based on what you like and have in the house, and use the same sauce over and over for different combinations and iterations of the same dinner.

It's a Monday kind of thing, is what I'm saying.

For this, we need butter, steak, soy sauce, corn starch, sake (or white wine or heck, a splash of water), oyster sauce, mirin, garlic, a chili pepper, scallions, bok choy, and baby corn. If you like rice you'll need some of that for serving, and this would also be fabulous tossed with some noodles. Options!

Now, we'll want to really thinly slice the beef, which is easiest with a SUPER sharp knife and really cold beef. So, while you prep the dish, stick the steak in the freezer - just for 15 minutes or so while you get everything else ready. First, we'll make the sauce. Combine the soy, cornstarch, sake, oyster sauce, and mirin in a little dish. Stir it together to dissolve the cornstarch, and set it aside until you're ready to use it.

Then, prep the veggies! Slice the pepper, mince the garlic, and cut the bok choy into strips.

For the scallions, thinly slice them and separate the white and green parts - we'll use them at different points in the dish. When the beef is chilled, slice it as thinly as you possibly can.

Now, let's cook! Heat the butter in a large skillet over medium-high heat.

When the butter foams and browns, add the beef in one layer - don't crowd the pan! Cook the steak in 2 or even 3 batches if you need to.

After a few minutes, flip the beef. It should be browned and crispy.

When all the steak has cooked, remove it to a plate while you make the rest of the dish.

To the same skillet, add the bok choy, chili pepper, and garlic.

Stir the veggies around for just a minute or two, then add the sauce. Stir the sauce into the veggies to remove any steak bits from the bottom of the pan. Reduce the heat to medium or even medium-low if your skillet is very hot.

Add the baby corn and the steak back to the skillet.

Stir everything together (I broke up the baby corn a bit), and taste! Add more soy sauce if you'd like, or a splash of water if the sauce gets too thick or reduces too much. Then, add the scallion whites to the pan.

Stir everything together, and we're done.

I serve this over brown rice with the scallion greens on top, and it's REALLY good. The veggies aren't mushy and the steak is tender and the sauce is REALLY good.

Add some sriracha for extra heat, or even another chili pepper if you're really brave. No matter how you roll, though, this should definitely be on your menu this week. Enjoy!

Steak and Bok Choy Stir Fry

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