Stir-Fried Beef With Bok Choy
Ready In: 50 mins
Serves: 5
Ingredients
- 1 lb beef flank steak or 1 lb boneless sirloin steak
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce (light or dark)
- 1⁄8 teaspoon white pepper
- 1 lb bok choy (about 7 large stalks)
- 2 green onions (with tops)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 3 tablespoons vegetable oil
- 1 teaspoon gingerroot, finely chopped
- 1 teaspoon garlic, finely chopped
- 3 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 1⁄2 cup chicken broth
- 2 tablespoons oyster sauce or 1 tablespoon dark soy sauce
Directions
- Trim fat from beef; cut beef with grain into 2-inch strips.
- Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Separate bok choy leaves from stems.
- Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
- Cut green onions into 2-inch pieces.
- Mix 2 tablespoons cornstarch and the water.
- Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- Add 3 tablespoons vegetable oil; rotate wok to coat side.
- Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
- Remove beef from wok.
- Add 3 tablespoons vegetable oil to wok; rotate to coat side.
- Add bok choy stems; stir-fry 1 minute.
- Stir in bok choy leaves and 1/8 teaspoon salt.
- Stir in chicken broth; heat to boiling.
- Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
- Stir in beef and oyster sauce; heat to boiling.
- Garnish with green onions.
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