Yield: 6 servings
|¾ pounds||Boneless tender beef steak (sirloin,|
|\N \N||Rib eye or top loin)|
|3 tablespoons||Lite soy sauce, divided|
|1 tablespoon||Dry sherry|
|1 teaspoon||Minced fresh ginger root|
|1 \N||Clove garlic, minced|
|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