Categories: Asian

Ingredients

• 2 Heads of Baby Bok Choy
• 2 tsp. Sriracha
• 1/2 fl. oz. Seasoned Rice Vinegar
• 1 oz. Roasted Peanuts
• 2 Green Onions
• 10 oz. Steak Strips
• 3 fl. oz. Garlic Sesame Sauce
• 6 Small Flour Tortillas

Directions

1. Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate. Remove any discolored outer leaves from bok choy heads and trim ends. Thinly slice stems and leaves. Coarsely chop peanuts. Pat steak strips dry.

2. Combine bok choy leaves and stems, seasoned rice vinegar, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Set aside.

3. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and white portions of green onions to hot pan. Stir occasionally, separating steak strips with a spoon, until no pink remains, 5-7 minutes.

4. Stir garlic sesame sauce into pan. Cook until steak strips are coated and sauce has thickened, 1-2 minutes. Remove from burner. Season with a pinch of pepper.

5. Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate dish as pictured on front of card, placing steak strips and slaw in tortillas. Garnish with Sriracha (to taste), green portions of green onions, and peanuts. Bon appétit!

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