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Follow these cooking methods/directions:
Whisk together soy sauce, vinegar, sugar, sesame oil and cornstarch together in small measuring cup. Pour half into a medium bowl for marinade and set remaining aside. Add stir-fry strips to marinade and toss to coat; cover and refrigerate for 15 to 30 minutes.
Meanwhile cook rice according to package directions. Separate individual bok choy leaves from stalks; set aside. Remove beef from marinade with slotted spoon, reserving marinade. Place beef on a plate.
Heat 2 tsp (10 mL) of the vegetable oil over medium heat in large nonstick skillet or wok until hot. Add gingerroot, garlic and hot pepper flakes (if using); stir-fry for 30 seconds or until fragrant but not browned. Add beef to skillet. Cook for about 1 minute per side, or until browned. Transfer to a clean bowl; keep warm.
Add remaining vegetable oil to the skillet; stir-fry bok choy, carrots, onions and mushrooms for 3 to 5 minutes or until carrots start to soften. Add broth and corn (if using); cover and cook for 2 to 3 minutes or until vegetables are just tender-crisp. Push vegetables to the sides of skillet.
Pour reserved soy sauce mixture and leftover marinade into centre of skillet; boil for 1 minute, stirring constantly until slightly thickened. Return beef mixture along with any accumulated juices to skillet and add peanuts; toss with vegetables and heat through. Serve over hot rice and garnish with cilantro.