Flank Steak with Mushroom, Red Pepper and Baby Bok Choy

This recipe is the bomb.

It’s a very motivational meal.

It gets you to eat baby bok choy, something I’m sure a lot of you have stared at in the grocery store, sidling a bit to the side when someone very hip comes up and throws two of them in their cart and moves on. And you think to yourself, why don’t I go on and try it..what could it hurt?

It gets you to use Fish Sauce which someone very dear to me said the odor reminded him of the wrestling mat at his old high school when it’s 98 degrees in the shade and everyone showed up to watch him get his butt kicked, and his face spent most of the time on said mat.

It gets you to marinate something quickly as opposed to overnight.

It gets you to slice and grate and stir and fry and have a glass of wine and discover that it wasn’t such a bad day after all.

You see?

Fast, easy, motivational, mood changing and delicious.

What more could you ask of a recipe?

Flank Steak with Mushroom, Red Pepper and Baby Bok Choy
Adapted from Cooking Light Magazine December 2008

3 tbsp Fresh ginger, grated
1 spoonful garlic confit or 3 fat garlic cloves, smushed and chopped
3 tbsp soy sauce
1-1/2 tsp fish sauce (Nam Pla)
4 tsp cornstarch, divided
A good shake crushed red pepper flakes
2 tsp toasted sesame oil
1 pound flank steak
1 pkg baby bella mushrooms, washed and thinly sliced
½ cup thinly sliced sweet yellow onion
½ cup thinly sliced green onion
1 cup thinly sliced red bell pepper strips
4 cups thinly sliced baby bok choy
1 cup chicken broth, preferably homemade

Mix together the ginger, garlic, fish sauce, soy, 2 tsp cornstarch, sesame oil and crushed red bell pepper and pour over flank steak. Put in zip lock bag, seal and squish around to combine. Let sit for at least 30 minutes or more.

Heat large skillet and put a couple of good swirls extra virgin olive oil in over medium high heat. Add the mushrooms onion and bell pepper to the pan. Cook three to five minutes until crisp tender and then remove from pan and put in bowl and immediate add bok choy to pan and saute three minutes til slightly wilted and add that to the mushroom mix and keep warm.

Now you can grill the steak until done and slice it OR you can slice the marinated flank steak and quickly cook in hot skillet in batches…this takes maybe five minutes, depending on how hot you have the pan. Put steak in bowl with veg…put pan back on medium high heat and add broth and the remaining two teaspoons cornstarch and boil, scraping the pan to get all the browned bits then add the steak and veggie mix back to the pan and toss to combine.

Season to taste with coarse salt and freshly ground black pepper.

Serves 3 generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Flank Steak with Mushroom, Red Pepper and Baby Bok Choy