Title: GINGER BEEF WITH BOK CHOY
Categories: Chinese, Beef
Yield: 6 servings
3/4 lb Boneless tender beef steak
-(sirloin,
Rib eye or top loin)
3 tb Lite soy sauce, divided
1 tb Cornstarch
1 tb Dry sherry
1 ts Minced fresh ginger root
1 Clove garlic, minced
3/4 c Water
2 ts Cornstarch
1/2 lb Bok choy cabbage or romaine
-lettuce
2 tb Oil, divided
1 Med. onion, cut into 1/2"
-strips
1 tb 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.
