Steak, Shiitake, and Bok Choy Stir-Fry

Ingredients

• 1 cup bell pepper strips red
• 4 cups bok choy sliced ( 1 medium head)
• 4 teaspoons cornstarch divided
• 0.5 teaspoon pepper red crushed
• 1 pound flank steak trimmed thinly sliced
• 2 tablespoons ginger fresh grated
• 1 tablespoon garlic fresh minced
• 1 cup less-sodium beef broth 
• 3 tablespoons soya sauce low-sodium
• 1 cup thinly onion vertically sliced
• 1 teaspoon sesame oil toasted
• 0.5 pound mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl.
3. Add bok choy to pan; saut 2 minutes or until slightly wilted; add to bowl; keep warm.
4. Recoat pan with cooking spray.
5. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally.
6. Transfer to a large bowl; keep warm. Coat pan with cooking spray.
7. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally.
8. Add to bowl; keep warm.
9. Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk.
10. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.