Wash and dry all produce.
1. Make the chile oil, if using
- Set as many chile flakes as you like in a small heatproof bowl.
In a wok or large frying pan over medium heat, warm 2 tablespoons (1/4 cup) neutral oil until hot but not smoking. Carefully pour the oil over the chile flakes and let cool. Do not clean the pan.
2. Prep the vegetables
- Peel the onion and cut into 1-inch pieces.
-Remove the stems and seeds from the mini sweet peppers; cut the peppers lengthwise into quarters.
- Cut away the core from the tomato; cut the tomato lengthwise into quarters.
- Trim the root ends from the bok choy; cut the bok choy crosswise into 1-inch-wide pieces.
- Grate or peel and finely chop enough ginger to measure 1 teaspoon (2 tsp).
3. Prep and cook the steak
- Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In the same pan used to heat the oil, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through 4 to 6 minutes for medium. Transfer the steak to a plate. Add more oil between batches if needed. Do not clean the pan.
4. Cook the stir-fry
In the same pan used for the steak, warm 1 to 2 teaspoons (2 to 4 tsp) neutral oil over medium-high heat until hot but not smoking. Add the onion and peppers, season with salt and pepper, and cook, stirring occasionally, until slightly charred and beginning to soften, 2 to 3 minutes. Stir in the tomato, bok choy, ginger, and spice blend (coriander, cumin) and cook until fragrant, 1 to 2 minutes. Add 1/4 cup (1/3 cup) water, cover, and cook until the liquid is thickened slightly, 1 to 2 minutes. Return the steak to the pan, stir in 2 to 3 teaspoons (1 to 2 tbsp) chile oil, if using, and cook uncovered until the liquid has mostly evaporated and the vegetables are crisp-tender, about 1 minute. Remove from the heat and season toe taste with salt and pepper.
Transfer the stir-fry to individual plates and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 91 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.5mg||11 %|
|Sodium 283.5mg||10 %|
|Potassium 1068.3mg||28 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 16.9g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 208
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