-
1
Add the soy sauce, rice vinegar, ginger, garlic, sugar, five-spice powder, and red pepper flakes into a bowl and whisk until combined. Add the beef and stir until well coated. Set aside for 30 minutes, stirring the mixture every 5 minutes or so.
-
2
Meanwhile, separate the leaves from the stems of the bok choy. Slice the leaves into 1-inch slices. Chop the stems into 1/2 inch chunks. String the snap peas by pulling the little stem along the flat side of the pea.
-
3
Remove the beef from the marinade. Whisk in the cornstarch into the marinade liquid.
-
4
Set a wok or a saute pan over high heat. Pour in 1 tablespoon of the oil and let heat for about 30 seconds. Then add the meat. If the saute is small, you might need to do this in batches. Cook for about 2 minutes, stirring often, until browned. Remove the beef and set aside.
-
5
Add another tablespoon of the oil. Add the bok choy stems. Cook for 3 minutes, stirring often. Then add the leaves and cook for 2 minutes, again stirring often. Remove and set aside.
-
6
Pour in the last of the oil, and add the peas. Cook for about 3 minutes, stirring often.
-
7
Add the bok choy and beef back to the pan or wok. Pour on the marinade. Cook for about a minute, or until the sauce thickens and coats everything. Serve with rice or noodles.
