Steak With Bok Choy Stir-Fry

[mos]

This is great for camping or grilling on your deck!
Steak With Bok Choy Stir-Fry
1 tbs minced, peeled fresh ginger root
3 tbs miso paste
2 tbs mirin
2 tbs reduced sodium soy sauce
3 tbs water
2 tbs rice vinegar
1 tbs plus 1 tsp sesame oil
2 tsp sugar
1.5 lb flank steak
2 tsp canola oil
1 lb baby bok choy
1/2 red bell pepper, cut in 1/2-in pieces
3/4 cup drained canned mushrooms
In a small bowl, whisk together the ginger, miso, mirin, soy sauce, water, vinegar, sesame oil, and sugar until the sugar is dissolved and the mixture has a smooth texture.

Remove 1/4 cup of the miso marinade to a small bowl and set aside for the vegetable stir-fry.
Place the steak in a 1 gallon zip-top bag and pour in the remaining miso marinade. Seal the bag, removing as much as air as possible, and refrigerate the steak for 1 to 24 hours.
Slice baby bok choy lengthwise into halves. If baby bok choy is more than one inch in diameter, slice it lengthwise into quarters.

Wash the bok choy, swishing vigorously and paying attention to the root end where sand can hide. Drain, rinse, and repeat.
Heat a large skillet over medium high heat. When wok is hot, add oil.

Then add bok choy and red pepper and stir-fry until char marks appear, 3 to 5 min. Stir in the mushrooms. Add the reserved 1/4 cup of marinade and stir-fry until bok choy is tender, 1 to 3 min.
Just before serving, slice steak across the grain while holding the knife at a 45-degree angle into 1/4 inch thick slices. Serve the vegetables and steak strips over cooked rice.

Serves 6

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