Ginger Beef With Bok Choy
beef, chinese
3/4 lb boneless tender beef steak (sirloin; ,
1 rib eye or top loin)
3 tablespoon lite soy sauce, divided
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon minced fresh ginger root
1 clove garlic, minced
3/4 cup water
2 teaspoon cornstarch
1/2 lb bok choy cabbage or romaine lettuce
2 tablespoon oil, divided
1 med. onion, cut into 1/2 strips
1 tablespoon slivered fresh ginger root
Cut beef across grain into thin slices. Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl; stir in beef. Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside. Separate and rinse bok choy; pat dry. Cut leaves crosswise into 1" strips, separating stems from leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes. Add bok choy stems; stir-fry 1 minute longer. Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo
Yield: 6 servings