Sunday, May 15, 2016

May Cooking -- Beef and Bok Choy Stir Fry

Beef and Bok Choy Stir Fry

1 pound beef steak (top round, flank,Mir sirloin)
1 tablespoon soy sauce
1 head Bok Choy
4 carrots, sliced diagonally
4 tablespoons oil, divided
2 cloves garlic, minced
1/4 cup water

Prepare Cooking sauce:
Stir together 3/4 cup water, 4 teaspoons cornstarch, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, and 2 tablespoons sherry.  Set aside. 

Cut beef into strips about 1/2 inch wide and about 1 1/2 inches long.  Place in a bowl with soy sauce and garlic. Let marinate at least 30 minutes.  

Meanwhile separate Bok Choy  leaves from stems.  Wash both thoroughly. Slice stems diagonally int 1/4 inch pieces.  Set stems and leaves aside separately.  Should be about 6-8 cups total.  

Add oil to wok over high heat.  When oil is hot, add Bok Choy stems and carrots.  Stir fry for 2 minutes.  Add water and cover; steam for 2 minutes.  Add leaves and steam for 2 additional minutes.  Remove from wok and set aside. 

Pour additional 2 tablespoons oil into wok. When oil is hot, add meat and stir fry until browned (about 5 minutes). Return vegetables to wok.  Stir cooking sauce  and add to wok. Cook, stirring, until sauce is thickened.  

Serve with rice. 


Hattie said...

That seems like a good combinaton.
I have a big wok, and my stove has a turbo burner. I do a stir fry at least once a week.

Sallie (FullTime-Life) said...

Love this recipe! We went on a Farm Tour a couple of years ago -- one farm was a huge one that supplies vegetables to WalMart and places like that (not a "local" farm market)... the owner talked to us and said that Bok Choy was the newest "it" vegetable so he was putting in several acres of it. At the end of the visit all the tour participants got bags of vegetables , including baby bok choy. I'd never tried it before that, so I had to go on line to find out what to do with it. I like your recipe better than any I found... so now I think I'll go buy some of the stuff next time I shop!! Nice one.

Florence said...

This is a regular at our table. Once you get the chopping done, it goes together quickly. Try to get a Bok Choy with plenty of green leaves as they cook down to a fraction of their original size.

Rambling Woods said...

Sounds great!