Steak and Bok Choy Stir-Fry

Place the steak in the freezer for 10-15 minutes. When chilled, very thinly slice the steak against the grain into strips. Set aside.

Make the sauce: combine the soy sauce, cornstarch, sake, oyster sauce, and mirin in a small dish until smooth, then set aside.

Heat the butter in a large skillet over medium-high heat. When the butter foams and browns, add the steak in one layer and cook for about 3 minutes on each side until browned and crispy at the edges. Don’t crowd the pan; you might need to cook the steak in two batches. Remove the steak to a dish.

Into the same skillet, add the bok choy, chili pepper, and garlic. Stir for 2 minutes to start to cook, then pour in the sauce. Reduce the heat to medium-high and add the steak , white parts of the scallions, and baby corn to the skillet. Stir everything together, and taste. Add more soy sauce if you’d like. If the sauce thickens very quickly, splash in water a bit at a time to thin it.

Serve over rice, if desired, topped with the scallion greens. Enjoy!