Ingredients:

• 1-1/4 pounds Steak (ribeye or skirt steak)
• Cooking Oil
• 1 medium onion, diced (about 1 cup)
1/2 pound snow peas, trimmed
4 Baby Bok Choy or cabbage sliced
1 (8 ounce) can Bamboo Shoots, drained
2 cloves minced fresh Garlic
1 cup Beef Broth
3 tablespoons light Soy Sauce
1/2 teaspoon toasted Sesame Oil
1/2 teaspoon Sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions:

• Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.
• Prep vegetables, drain bamboo shoots
• In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine
• Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak
• Preheat wok to medium-high to high heat
• Add in 1 teaspoon of oil and add onions and pea pods
• Cook until onions have softened and the pea pods turn a bright green. About 4 minutes
• Transfer to a clean bowl
• Add another teaspoon of oil to the wok
• Once hot add in the sliced bok choy or cabbage
• Cook, stirring often until the greens wilt but the white parts still have a bit of crunch to them (about 3 minutes)
• Transfer to the bowl with the other vegetables
• Heat 1 tablespoon of oil in wok
• Work in slices of steak searing the it on both sides
• Pour in the broth liquids, toss to combine and immediately bring to a boil
• Mix in cornstarch solution and pour in the slurry
• Stir in the vegetables
• Cook until heated through and the sauce has slightly thickened
• Serve with white rice or rice noodles and top with sliced green onions, more white pepper and any favorite hot sauce.