2 tsp corn starch
2 tsp white sugar
6 tsp soy sauce
1/4 cup vegetable broth
1 Tbsp minced fresh ginger
1 lb flat iron steak, cut into thin strips
2 Tbsp vegetable oil, divided
3 cups broccoli florets
2 carrots, thinly sliced
6 oz snow pea pods
1/2 small onion, thinly sliced
1 cup nappa cabbage
2 heads bok choy, chopped


Prep: 10 mins
Cook: 20 mins
Serves: 2-4

Combine cornstarch, sugar, soy sauce, and broth in a small bowl. Whisk until smooth. Stir in ginger, toss in beef and stir to coat. Heat 1 tablespoon of vegetable oil over medium heat. Cook and stir broccoli, carrots, pea pods, and onions for 1 minute. Add in cabbage and bok choy. Cover and simmer until vegetables are tender, about 3-4 minutes. Remove from skillet and keep warm. In same skillet, heat other tablespoon of oil. Add beef strips. Stir and cook until desired doneness, about 2-4 minutes. Return vegetables to skillet, cook and stir until heated through, about 2-3 minutes. May be served over rice.

Recipe courtesy of The Butcher Shoppe.