Skill required: Some experience cooking
1/4 cup smooth natural peanut butter
1/2 - 3/4 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
4 teaspoons canola oil, divided
3 cloves garlic, minced
2 teaspoons sesame oil, divided
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
3 large stalks of bok choy plus the leaves of one more
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts (optional)
1. In a bowl, whisk together peanut butter, orange juice, soy sauce, and vinegar.
2. Separate the leaves from the ribs of bok choy.
3. Slice the ribs in even sized pieces, about 1/4 inch thick.
4. Roll up each of the leaves and cut across the rolled leaf, each cut about 1/2-3/4 inch thick. Set aside.
5. Heat a large pan or a wok over a medium-high flame.
6. Add 2 teaspoons oil and coat the pan.
7. Add the garlic, 1 teaspoon of sesame oil, and the steak and cook, stirring,until the beef is cooked about 85% of the way. Remove it, with the pan juices, and set it aside.
8. In the same pan, heat up another 2 teaspoons of oil.
9. Add the bok choy ribs and saute them until they are tender and slightly browned.
10.Add the remaining teaspoon of sesame oil and toss to coat.
11.Add the carrots and cook about 3 minutes more so that the carrots are partially cooked and lightly browned.
12.Return the beef and juices to the pan and reheat for a minute or two. Add the sauce and toss to coat.
13.Serve on a bed of white rice or on top of udon noodles.
14.Garnish with the optional peanuts.
Note: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.
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