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flank steak and bok choy stir-fry

15 Sep

I wanted to find more uses for PB2 in my cooking, especially since a case of it just arrived via UPS. 🙂  I used 1 tablespoon of PB2 instead of the regular peanut butter that was called for in the original recipe.  Two thumbs up!

Flank Steak and Bok Choy Stir-Fry

  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. PB2 mixed with 2 tsp. water
  • 1 Tbsp. honey
  • 2 garlic cloves, minced
  • salt and pepper
  • 1 lb. flank steak (or skirt), thinly sliced crosswise
  • 1 Tbsp. cornstarch
  • 1 tsp. vegetable oil
  • 1 large head bok choy, cut 1 inch thick crosswise
  • 4 carrots, halved lengthwise, thinly sliced on bias
  • 3 3/4 cup cooked rice
  • 5 Tbsp. peanuts, chopped
In a small bowl, mix soy sauce, vinegar, PB2, honey and garlic;  season with pepper.
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 heat.  Add steak and cook, tossing, until browned.  Transfer to plate.
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.  Serve each serving over 3/4 cup rice; sprinkle with 1 Tbsp. peanuts.
Makes 5 servings.  Using Weight Watchers Recipe Builder, each serving has 10 Pts+.  If you omit the chopped peanuts, each serving has 8.
Recipe adapted from marthastewart.com.
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1 Comment

Posted by on September 15, 2011 in beef, points plus

 

Tags: , , , , ,

One response to “flank steak and bok choy stir-fry

  1. Kristina

    October 13, 2011 at 7:54 pm

    Dinner tonight and it was good!

     

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