Steak Stir-Fry with Snap Peas, Bok Choy and Basil

Found on the Real Simple website, this recipe was contributed by Chris Morocco. It’s a colorful, tasty main dish, perfect for using some of those peas you’ve been picking!
Prep time: 30 minutes
Servings: 4
Ingredients:
1 pound Flank steak
2 Tablespoons Cornstarch
Kosher salt
3 Tablespoons Canola oil
3 baby Bok choy, quartered lengthwise
1/2 pound Snap peas, halved
1 bunch Scallions, sliced, white and green parts separated
1 fresh hot Red chili pepper, sliced
3 Tablespoons low sodium Soy sauce
1 Tablespoon Brown sugar
Cooked White rice and fresh Basil leaves, for serving
Directions:
1. Cut the steak into thin slices across the grain, then cut into 2-inch lengths. Toss with the cornstarch and 3/4 teaspoon salt in a medium bowl.
2. Heat 1 Tablespoon of the oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, in 2 batches, until well browned (but not cooked through), 4 to 5 minutes per batch, adding 1 more Tablespoon of the oil between batches. Transfer the steak to a plate; reserve the skillet.
3. Reduce heat to medium. Add the remaining Tablespoon of oil to the skillet. Add the bok choy. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
4. Add the snap peas, scallion whites, and red chili pepper. Stir-fry until fragrant, about 1 minute.
5. Add the steak, soy sauce, brown sugar, and 3 Tablespoons water to the skillet. Cook, tossing frequently, until everything is coated with the sauce, 2 to 3 minutes.
6. Serve over the rice, topped with the scallion greens and basil.