Thanks to the skirt steaks generous marbling, you dont need much extra oil for a stir-fry with bok choy.

Ingredients

* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 tablespoon peanut butter
* 1 tablespoon honey
* 2 garlic cloves, minced
* coarse salt and ground pepper
* 1 pound skirt steak, thinly sliced crosswise
* 1 tablespoon cornstarch
* 1 teaspoon vegetable oil
* 1 large head bok choy, cut 1 inch thick crosswise
* 4 medium carrots, halved lengthwise, thinly sliced on bias
* cooked rice, for serving
* 1/4 cup peanuts, chopped

Directions

1. In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
2. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
3. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.