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| INGREDIENTS |
| 1 lb. |
beef (flank or top sirloin steak), thinly sliced |
| ½ |
large red onion, chopped |
| ½ cup |
fresh mushrooms, washed & thinly sliced |
| ½ |
head bok choy stalks, leaves separated, leaves & stalks cut diagonally |
| 1 |
clove garlic, crushed & chopped |
| 1 |
piece ginger, sliced |
| |
green onions, sliced diagonally (optional) |
| Marinade: |
|
| 3 tbsp. |
light soy sauce |
| 1 tbsp. |
Chinese rice wine or dry sherry |
| ¼ tsp. |
sesame oil |
| 1 tbsp. |
cornstarch |
| Sauce: |
|
| 3 tbsp. |
dark soy sauce |
| 1 tbsp. |
sugar |
| 1 tbsp. |
sherry |
| |
juice from the stir-fried meat |
| |
peanut oil for stir-frying |
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|
| RECIPE |
- Cut beef across the grain.
- Add the marinade ingredients in the order given and marinate beef for 15 minutes.
- While beef is marinating, prepare the vegetables and sauce.
- Heat wok or large skillet and add 2 tablespoons oil.
- When the oil is hot, add the beef.
- Stir-fry until it is nearly cooked. Remove from the wok and drain on paper towels.
- Clean out the wok, saving 2 tablespoons juice to add to the sauce, or more if desired.
- Add 2-3 tablespoons oil to the wok.
- When the oil is hot, add the ginger and garlic.
- Stir-fry briefly and add the onions.
- Stir-fry until onions are tender. Add the bok choy stalks.
- Stir-fry a bit longer, then add the mushrooms and finally the bok choy leaves.
- Push the vegetables up to the side and add the sauce in the middle, turning up the heat.
- Mix the sauce in with vegetables.
- Return the beef to the wok.
- Mix well and stir in the green onions, if using.
- Serve hot with rice.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups w/½ cup rice
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
250 |
|
| Total Fat |
8 g |
|
| Sodium |
830 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
2 g |
|
| Protein |
29 g |
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