Cutting the steak into thin slices before cooking dramatically cut the cook time down. This is a wonderful “meal in a pot”. It is great for a quick weeknight meal and easy to double or triple if you have a crowd.

Serves: 4

Ingredients

1 ¼ pounds/565g flank steak

1 tablespoon/15ml cornstarch

2 teaspoon/10ml olive oil

1 ½ tablespoons/17ml fresh ginger, minced

2 cloves garlic minced

3 carrots, diced

½ cup/125ml beef broth or water

2 tablespoon/30ml soy sauce, braggs liquid aminos or coconut aminos

1tablespoon/15ml hoisin sauce, see sauces

1 tablespoon/15ml dry white wine

½ teaspoon/2ml red pepper flakes, or 1 teaspoon/5ml seeded red chile pepper

8 ounce/225g can sliced water chestnuts

1 red pepper thinly sliced (optional)

3 cups sliced bok choy

Directions

Cut steak diagonally across the grain into thin slices. Sprinkle steak with cornstarch and toss to combine. Heat oil in a large skillet over high heat. Add steak and saute 2-3 minutes, tossing frequently. Reduce heat to medium-high and stir in ginger and garlic, cook 10 seconds. Stir in carrots, broth, liquid aminos, hoisin, wine, hot pepper, chestnuts and red bell pepper. Cover and cook 4 minutes, stir in bok choy and cover and cook 2 minutes. 

Serve with buckwheat soba noodles or rice.