Yield
4 servings (serving size: about 1 1/2 cups)

Choose quick-cooking flank steaks for a speedy stir-fry dish packed with shiitake mushrooms and bok choy. These ingredients from the Orient combine to give the recipe high-impact flavor. Watch the video: How to Cook Steak, Shiitake, and Bok Choy Stir-Fry.

How to Make It

Step 1

Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.

Step 3

Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.

Step 4

Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.

Ratings & Reviews

A solid recipe with room to experiment

Wanderlust8D
June 19, 2016
An overall solid recipe. I like spicy foods, so I often double the garlic and crushed red pepper called for in most savory recipes, and that's what I did here. (Like a few other reviewers, I also added salt.)  The remainder of my can of beef broth went into the water I used to make rice, which added a little extra flavor. Next time I might try cooking the meat first, however -- after the veggies, I wasn't able to keep my pan quite hot enough for a decent sear. The marinade was terrific, though, and the steak came out moist and tender. I plan to try this recipe again and experiment with different combination of veggies and proteins! 

Decent base recipe

jaimedun34
August 18, 2017
 My changes: top sirloin stead of flank steak (was on sale); added a sliced green pepper that was one hand, used regular mushrooms instead of cremini (store was out), 3/4 cup beef broth instead of a full cup, a few generous sprinkles of S&P. I found 3/4 cup of broth was still too much and the sauce took forever to reduce; I can't imagine how liquidy it would be with a full cup. Even at 3/4 cup I think more cornstarch would have been handy as a thickener. Next time I'll do a half cup of broth with the suggested amount of cornstarch. We felt everything was cooked right at the recommended times but the flavour profile lacked something. Next time I may add a little anchony paste for depth, and maybe a little more red pepper flakes. Also agree with the person who said to cook the meat first - I think my beef would've cooked more to my liking if I'd cooked it first. 

TracyStuart's Review

MichaelaNE
April 12, 2012
N/A

jaimedun34's Review

Julie
May 20, 2012
I used an extra TBS of both garlic and ginger to the marinade; 3/4 cup of beef broth for the sauce; and added a TBS of soy sauce to the vegetables when I was cooking them. Still turned out pretty good over brown rice with a touch of Sriracha!

Barbara23's Review

Barbara23
April 28, 2011
N/A

kamkam18's Review

cpalma
February 16, 2013
My family and I liked this recipe we followed it to a T except we omitted the ginger and used 3 colors of bell peppers yellow orange and red served over brown rice definitely will make this again in the future :)

CarlaBillups's Review

Ticky59
September 13, 2011
Well like by my family and myself. Nice flavors, though I did add a bit of soy to the beef broth to give it a bit more flavor. Overall, a nice light meal. Will definitely make this again!

tonimarie's Review

paigedorsey
March 01, 2009
I decided to make this last night for dinner. I set everything up and let me tell you it was amazing. the flavors just work well. however two things I have to say it was a bit spicy so I would use a bit less hot pepper then what it calls for and shitake mushrooms where to exp so I used baby portobellos and they tasted great in the dish. hope you enjoy it as much as I did.

patch19's Review

KimberlySmiley
March 24, 2009
My husband and I love this recipe. I made it again last night and he loved it more this time than the first.

Ticky59's Review

CarlaBillups
March 13, 2011
Is it just me, or was this recipe kind of tasteless? I doubled the garlic and ginger, and even then, had to add salt to the final combination. I really wanted to like it, because it looked so good, but it really didn't do anything for me.