3 scallions, sliced thinly, whites and greens separated
1 cup bean sprouts (or you can sub canned water chestnuts)
2 garlic cloves, minced
1 tsp minced ginger (about 1” piece)
¼ cup ponzu
1 tsp cornstarch
Instructions
Whisk together ponzu and cornstarch and set aside. Pat steak dry and season generously with salt and pepper. Heat wok or large skillet over medium-high heat and add the canola oil. Stir-fry steak, tossing occasionally, until beginning to brown on all sides. Transfer to a side plate and drain off excess fat until only about 1 tablespoon remains.
Add carrot and red pepper to wok and toss frequently until beginning to soften, about 2-3 minutes. Add baby bok choy, scallion whites, bean sprouts garlic and ginger and toss for an additional 2 minutes until fragrant and baby bok choy leaves turn bright green.
Add steak back to wok and pour over ponzu/cornstarch mixture. Bring to a boil and allow to cook through and reduce, about 2 minutes more. Taste and adjust seasoning with salt and pepper, if needed. Garnish with scallion greens and serve.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-beef-and-baby-bok-choy-stir-fry/