Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce

Directions for: Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce

Ingredients

Thai Beef and Baby Bok Choy St

12 oz sirloin beef strips (375g)

4 oz extra firm tofu, cut in strips (65g)

8 oz baby bok choy, cut in half (250g/about 6)

2 cup snow peas, tipped and tailed (500ml)

1 cup baby corn (250g)

3 Tbsp chopped peanuts (45ml)

1 Tbsp chopped parsley (15ml)

1 Tbsp chopped cilantro (15ml)

1 tbsp + 2 tsp canola oil (25ml)

salt

freshly ground black pepper

Peanut Sauce

cup smooth or crunchy peanut butter (125ml)

2 Tbsp packed brown sugar (30ml)

3 Tbsp soy sauce (45ml)

1 garlic clove, minced

tsp toasted sesame oil (2ml)

5 dash hot pepper sauce, or to taste (5 dashes)

cup warm water (125ml)

Adults: Children:

Directions

Thai Beef and Baby Bok Choy St

1. in a nonstick skillet stir-fry beef strips in 1 tbsp. oil for 3 minutes. in another nonstick skillet stir-fry tofu in 2 tsp. oil until crispy. Add bok choy to each skillet and cook until slightly wilted, about 2 minutes. Add snow peas and cook for 2 minutes or until crisp tender.

2. Add peanut sauce to each skillet and toss to coat.

3. Season with salt and pepper.

Peanut Sauce

1. in a double boiler melt peanut butter. Whisk in brown sugar, soy sauce, garlic, sesame oil and hot pepper sauce.

2. Whisk in warm water gradually until desired consistency. Reserve.

Adults:

1. Add baby corn and garnish with chopped cilantro.

Children:

1. Garnish with chopped parsley and chopped peanuts.

See more: Vegetables, Dinner, Stir-Fry, Beef, Thai, Kid-Friendly, Nuts, Dairy-Free, Healthy