Ginger beef with bok choy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless tender beef steak (sirloin, |
| 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 | Clove garlic, minced | |
| ¾ | cup | Water |
| 2 | teaspoons | Cornstarch |
| ½ | pounds | Bok choy cabbage or romaine lettuce |
| 2 | tablespoons | Oil, divided |
| 1 | Med. onion, cut into 1/2\" strips | |
| 1 | tablespoon | Slivered fresh ginger root |
Directions
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