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EASY DINNER 1 Steak stir-fry with snap peas, bok choy, and basil

HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4 Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

1pound flank steak 2tablespoons cornstarch

Kosher salt 3tablespoons canola oil 3baby bok choy, quartered lengthwise 1/2pound snap peas, halved 1bunch scallions, sliced, white and green parts separated 1fresh hot red chili, sliced 3tablespoons lowsodium soy sauce 1tablespoon brown sugar

Cooked white rice and fresh basil leaves, for serving

CUT the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, in 2 batches, until well browned (but not cooked through), 4 to 5 minutes per batch, adding 1 more tablespoon of the oil between batches. Transfer the steak to a plate; reserve the skillet. REDUCE heat to medium. Add the remaining tablespoon of oil to the skillet. Add the bok choy. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add the snap peas, scallion whites, and chili. Stir-fry until fragrant, about 1 minute. ADD the steak, soy sauce, brown sugar, and 3 tablespoons water to the skillet. Cook, tossing frequently, until everything is coated with the sauce, 2 to 3 minutes. SERVE over the rice, topped with the scallion greens and basil.

Recipes by

Chris Morocco