Stir-Fried Bok Choy with Red Peppers and Steak

Leftover steak makes really good stir-fries, especially if already seasoned with an Asian theme. I harvested a bunch of bok choy from my garden that was already going to seed in the hot weather, and added a couple red peppers from the freezer (still using those up!) along with scallions and spring garlic from the farmers market. Serve this over rice.

If you don't have leftover steak, you can either quickly grill one or slice the meat then and stir fry it, then set aside while you cook the rest of the ingredients.

Canola oil
3-4 stalks green garlic, finely chopped
2 red peppers, chopped (frozen is fine)
1/2 lb bok choy
2 cups chopped scallions
3/4 lb thinly sliced cooked steak
1 Tbsp corn starch
1/4 cup soy sauce
1 1/2 Tbsp hoisin sauce
Chili paste to taste (optional)

Heat the oil in a wok or very large skillet. Add the garlic and peppers and stir-fry over high heat for 2 minutes or so. Add the bok choy (in batches if necessary) and scallions and stir-fry until the bok choy is wilted.

While you do this, stir together the corn start, soy sauce, and hoisin sauce. Add this along with the steak and cook, stirring, just until the sauce thickens. Stir in chili paste to taste, if using. Remove from heat and serve.

Serves 4-6.