Skillet Fast Fry Steak with Baby Bok Choy Recipe

1 lb Fast Fry Steak
1 cup Beef Broth
1.5 tbsp Soy Sauce
1 Tbsp Corn Starch
2 Tbsp Olive Oil
1.5 lbs (8-9 heads) Baby Bok Choy
2 cloves Garlic
Toasted Sesame seeds, toasted

1 In a small bowl, whisk together the beef broth, soy sauce, and corn starch. Season the steaks lightly on both sides with salt and pepper. 2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It's fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed. Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate. 3 Sear the steaks: Add the remaining tablespoon of olive oil to the pan. Add the minute steaks to the pan. Sear until preferred doneness. Transfer the steaks to the serving plate on top of the bok choy. 4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened. 5 To serve: Pour the sauce over beef and bok choy. Sprinkle with sesame seeds, if desired.

Serving Size: 2 servings

Number of Servings: 2.0

Recipe submitted by SparkPeople user KEVNIKAZ.