Yield: 6 servings
Measure | Ingredient |
---|---|
¾ pounds | Boneless tender beef steak (sirloin, |
\N \N | Rib eye or top loin) |
3 tablespoons | Lite soy sauce, divided |
1 tablespoon | Cornstarch |
1 tablespoon | Dry sherry |
1 teaspoon | Minced fresh ginger root |
1 \N | Clove garlic, minced |
¾ cup | Water |
2 teaspoons | Cornstarch |
½ pounds | Bok choy cabbage or romaine lettuce |
2 tablespoons | Oil, divided |
1 \N | 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