Stir-fried satay beef and bok choy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flank steak; cut into thin |
| Slices about 2-inches long | ||
| 2 | tablespoons | Vegetable oil |
| 5 | slices | 1/4\" thick peeled fresh |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Water |
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Bok choy;trimmed and cut |
| Into 3-inch long pieces | ||
| 1 | large | Clove of garlic;chopped fine |
| 2 | teaspoons | Satay sauce |
| ¼ | cup | Water |
| Ginger | ||
| 1 | large | Shallot; sliced thin |
| Salt to taste | ||
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Oyster sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Water |
| 1½ | teaspoon | Sesame oil |
| 1 | teaspoon | Cornstarch |
Directions
MARINADE
VEGETABLES
SAUCE
FOR MARINADE: In medium bowl, combine all marinade ingredients. Add beef and stir to coat with mixture; marinate for about 10 minutes.
FOR VEGETABLES: Heat wok over medium-high heat; add 1 tb vegetable oil. Add bok choy, garlic, salt and sugar, stir-fry for 1 minute. Add 1 tb water and stir briefly; cover and cook for 2 minutes or until bok choy is just tender. Add sesame oil and toss to mix; remove to serving platter and keep warm.
FOR SAUCE: In small bowl, combine all sauce ingredients; set aside.
Heat 2 tb vegetable oil in wok over high heat. Add ginger and shallot; stir-fry for 15 seconds. Add beef and stir-fry for 2 minutes. Add sauce mixture and stir-fry for about 1 minute or until sauce has thickened. Taste and adjust seasonings with salt if desired. Pour evenly over vegetables and serve immediately.
Source: Vancouver Sun March 15/95 From the collection of Karen Deck Submitted By KAREN DECK On 08-22-95