Credit: Victor Protasio; Food Styling: Anna Hampton; Prop Styling: Audrey Davis

Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Finely chop steak into bitesize pieces. Combine beef and arrowroot starch in a medium bowl, tossing to coat. Heat peanut oil in a medium skillet over medium-high. Add beef; cook, stirring occasionally, until well browned and crispy, about 6 minutes. Add garlic, ginger, pepper, and 1/4 teaspoon of the salt; cook until ginger is softened, 1 to 2 minutes. Remove from heat; stir in 1 tablespoon of the vinegar.

  • Whisk together sesame oil, honey, chili-garlic sauce, and remaining 2 tablespoons vinegar and 1/4 teaspoon salt in a small bowl.

  • Separate leaves from bok choy, and place tender green tops in a medium bowl. Thinly slice white bottoms to equal 1 cup, and add to bowl. Using a peeler, shave carrot into long strips to equal 1 1/2 cups. Diagonally slice celery stalk into thin pieces to equal 1/2 cup, and chop celery leaves. Add carrots, celery, and celery leaves to bowl. Drizzle with sesame oil mixture, tossing to coat. Divide mixture evenly among 4 bowls; sprinkle with beef mixture and peanuts.

Nutrition Facts

306 calories; saturated fat 4g; cholesterol 34mg; fiber 3g; protein 16g; carbohydrates 14g; sugars 6g; sodium 420mg; iron 3mg; calcium 144mg.