1 Tbs. extra-virgin olive oil
1/2 pound flank steak
1 bunch bok choy, ends trimmed and sliced in half lengthwise
2 Tbs. peanut oil, divided
1-inch piece fresh ginger root, minced
3 cloves garlic, minced
2 tsp sugar
2 tsp sesame oil
2 Tbs. soy sauce
1 Tbs. lemon juice
coarse salt and freshly ground pepper
black sesame seeds, for garnish (or regular)
1 scallion, thinly sliced for garnish
1 red chile pepper, sliced thinly for garnish (optional)
Heat the olive oil in a small cast iron skillet on medium high. Salt and pepper the steak on both sides and sear until your preferred doneness. I like mine about medium-rare, which was about 5 minutes per side. Remove from heat, tent and let rest for 10 minutes while you prepare the rest of the meal.
Back in the skillet, add 1 Tbs. peanut oil, along with the bok choy; sauté until wilted, about 2 minutes. Remove from pan and set aside.
Back in the skillet, add the other tsp of peanut oil. Add the ginger and garlic and sauté about 30 seconds. If you need to turn your heat down because that blasted cast iron is so dang hot, do so.
Then add the sugar, sesame oil, soy sauce and lemon juice to the skillet. Let it sizzle and bubble and simmer for about a minute. Stick your head over it for a quick Asian dressing facial steam.
Thinly slice the steak and arrange it on two plates with the divided bok choy. Drizzle the dressing over the plates, and garnish with sesame seeds, scallions and sliced pepper!
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