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.