So… Bok Choy. Ever since I was a cashier at Giant Eagle, I’ve mocked your funny sounding name.
It seems I can’t help but keep running into you. You and figs. You are everywhere. Every blog, every recipe search engine, is all about bok choy and figs. So here goes. I have a wok and some garlic and I’m going to see if you’re everything you’re cracked up to be.
UPDATE: I found the bok choy to taste like a cross between celery and cabbage. It was really good, and I’ll pick up some more, but I’m on the hunt for baby bok choy. Apparently that is the real good stuff, Giant Eagle only had regular sized bok choy.
Asian Flank Steak with Bok Choy
3 tablespoons water
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vingear
1 teaspoon fresh ginger, grated
Juice from one orange (about 2 tablespoons)
3 cloves garlic, minced
1 teaspoon dried chili peppers
6 tablespoons of vegetable oil
3 cloves of garlic, crushed
1 pound flank steak, cut into 1/2 inch slices against the grain
1 head of bok choy, cut into 1 inch chunks (keep the green parts and white parts separate)
Mix together ingredients for the marinade and add steak. Let the steak marinade for at least 1 hour, but overnight is better. Remember to rotate the meat, so all parts have a chance to sit in the marinade.
In a hot wok over the highest heat, add 3 tablespoons of vegetable oil. Add the steak and stir fry for 2 minutes. Remove the steak from the wok and set aside. Add 3 tablespoons of vegetable oil, any leftover marinade, and the crushed garlic to the wok. Add the white parts of bok choy. Cook for 2 minutes, add the green parts of bok choy. When the green parts are partly wilted, add the steak back in and toss until heated through. Serve.