Beef & Bok Choy Stir Fry

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp peanut butter
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 Coarse salt and ground pepper
• 1 lb skirt steak, thinly sliced crosswise
• 1 tbsp cornstarch
• 1 tsp vegetable oil
• 1 large head bok choy, cut 1 inch thick crosswise
• 4 medium carrots, halved lengthwise, thinly sliced on bias
• 1 Cooked rice, for serving
• 1/4 cup peanuts, chopped

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.
3. In a large nonstick skillet with a lid, heat oil over medium-high.
4. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes.
5. Transfer to a plate; repeat with remaining steak.
6. To skillet, add soy mixture, bok choy, and carrots.
7. Cover and cook, tossing occasionally until tender, about 5 minutes.
8. Return steak to skillet; cook until heated through, about 5 minutes.
9. Serve over rice; sprinkle with peanuts.

soy sauce, rice vinegar, peanut butter, honey, garlic, salt, skirt steak, cornstarch, vegetable oil, choy, carrots, rice, peanuts

Taken from cookpad.com/us/recipes/363735-beef-bok-choy-stir-fry (may not work)