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(Beef) Beef and Bok Choy Stir-fry Recipe

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This recipe for (Beef) Beef and Bok Choy Stir-fry, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cooking Light

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces beef flank steak, trimmed

1 tablespoon minced fresh ginger

1  teaspoons reduced-sodium soy sauce

1 teaspoon dry sherry plus 1 Tbsp., divided

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium

1 tablespoon vegetable oil

1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)

3 tablespoons unsalted chicken

Directions:
Directions:
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.

Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.

Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.

Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Good diabetic recipe.

 

 

 

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