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Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce

Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce
YIELDS
4 servings
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Ingredients

Thai Beef and Baby Bok Choy St

12
oz sirloin beef strips (375g)
4
oz extra firm tofu, cut in strips (65g)
8
oz baby bok choy, cut in half (250g/about 6)
2
cup snow peas, tipped and tailed (500ml)
1
cup baby corn (250g)
3
Tbsp chopped peanuts (45ml)
1
Tbsp chopped parsley (15ml)
1
Tbsp chopped cilantro (15ml)
1
tbsp + 2 tsp canola oil (25ml)
salt
freshly ground black pepper

Peanut Sauce

½
cup smooth or crunchy peanut butter (125ml)
2
Tbsp packed brown sugar (30ml)
3
Tbsp soy sauce (45ml)
1
garlic clove, minced
½
tsp toasted sesame oil (2ml)
5
dash hot pepper sauce, or to taste (5 dashes)
½
cup warm water (125ml)
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Directions

Step 1

In a nonstick skillet stir-fry beef strips in 1 tbsp. oil for 3 minutes. In another nonstick skillet stir-fry tofu in 2 tsp. oil until crispy. Add bok choy to each skillet and cook until slightly wilted, about 2 minutes. Add snow peas and cook for 2 minutes or until crisp tender.

Step 2

Add peanut sauce to each skillet and toss to coat.

Step 3

Season with salt and pepper.

Step 4

In a double boiler melt peanut butter. Whisk in brown sugar, soy sauce,
garlic, sesame oil and hot pepper sauce.

Step 5

Whisk in warm water gradually until desired consistency. Reserve.

Step 6

Add baby corn and garnish with chopped cilantro.

Step 7

Garnish with chopped parsley and chopped peanuts.

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My rating for Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce
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