Stir-Fried Beef And Bok Choy With Ginger
This delicious stir-fry recipe features tender flank steak cooked with vibrant baby bok choy, aromatic garlic, and zesty ginger, all tossed in a savory sherry and soy sauce blend. A quick and easy Asian-inspired dish that's perfect for a satisfying dinner any day of the week.
— Constant Cookbook
Ingredients
- 2 Tbs. dry sherry
- 1 Tbs. soy sauce
- 1/2 tsp. Asian red chili paste
- 1 lb. baby bok choy
- 1 Tbs. peanut oil
- 2 garlic cloves, minced
- 1 Tbs. minced or grated fresh ginger
- 1 lb. flank steak, thinly sliced across the grain
Instructions
- In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.
- In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
- Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.
- Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day,</i> by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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