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.