Skirt Steak and Bok Choy Stir Fry

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 (or flank, or tri tip)
• 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 
• * I put whatever veggies I have: broccoli, red pepper, snow pea...

DIRECTIONS

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
3. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.