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This wonderful combination of vegetables and meat creates a dish with terrific presentation and taste. The bok choy adds both flavor and color. I like to serve this over a bed of rice for a main dish, or with a scoop of rice for an appetizer.
1 pound pepper steak, cut in strips
Gefen Extra-Virgin Olive Oil, for sauteing
1 large onion, diced
1/2 red bell pepper, thinly sliced
3 portabella mushrooms, sliced
6 to 7 shiitake mushrooms, sliced
10 button mushrooms, sliced
1 head baby bok choy, leaves shredded
1 tablespoon Gefen Extra-Virgin Olive Oil
1 tablespoon Glicks Less Sodium Soy Sauce (or gluten free soy sauce)
2 and 1/2 teaspoons Haddar Brown Sugar
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
Combine the ingredients for the marinade in a bowl. Add pepper steak and mix thoroughly. Let marinate for 20 minutes.
Heat a wok and two tablespoons olive oil. Sauté onions on medium heat until transparent; then add peppers and sauté over high heat for two to three minutes. Pour onions and peppers into a large bowl.
Stir-fry all the mushrooms for approximately three minutes, until soft and fragrant. (Add more oil as needed.) Add shredded bok choy, and cook 30 seconds longer. Pour mushrooms and bok choy into the bowl with the sautéed peppers.
Place meat and marinade in the wok and stir-fry meat until cooked through, about four to five minutes.
Add cooked vegetables back into wok and toss thoroughly. Serve warm on a bed of rice, sprinkled with kosher salt and freshly ground black pepper.
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