Stir-Fried Beef With Bok Choy

Name: Stir-Fried Beef With Bok Choy
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 5 serving(s)
Ingredients: 1 lb beef flank steak or 1 lb boneless sirloin steak; 1 tablespoon vegetable oil; 1 teaspoon cornstarch; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon soy sauce (light or dark); 1/8 teaspoon white pepper; 1 lb bok choy (about 7 large stalks); 2 green onions (with tops); 2 tablespoons cornstarch; 2 tablespoons cold water; 3 tablespoons vegetable oil; 1 teaspoon gingerroot, finely chopped; 1 teaspoon garlic, finely chopped; 3 tablespoons vegetable oil; 1/2 teaspoon salt; 1/2 cup chicken broth; 2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Submitted by lazyme

"From Betty Crocker Chinese, this sounds good. Prep time includes marinating time."

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photo by Valrie T.

Ready In:: 50mins
Ingredients:: 18
Serves:: 5

ingredients

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
¹⁄₈ teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
¹⁄₂ teaspoon salt
¹⁄₂ cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

directions

Trim fat from beef; cut beef with grain into 2-inch strips.
Cut strips across grain into 1/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
Cut green onions into 2-inch pieces.
Mix 2 tablespoons cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
Remove beef from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side.
Add bok choy stems; stir-fry 1 minute.
Stir in bok choy leaves and 1/8 teaspoon salt.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
Stir in beef and oyster sauce; heat to boiling.
Garnish with green onions.

Questions & Replies

Is this from Betty Crocker LeeAnn Chin Chinese cookbook

Bill C.

Reviews

We enjoyed this over rice. The change I made was skipping the green onions and added frozen peas. I also didn't have as much of the bok chow as indicated and it was the baby bok hoy which still worked out well. Delicious and enjoyed by all.

ellie_
Family loved it! Substituted ponzu for soy sauce, and added orange sweet pepper. Easy and delicious.

ajbaird11
Great flavor! I didn't have oyster sauce, but used reduced sodium soy sauce and even the kids loved it! Thanks for sharing the recipe!

Kerry Berry
Really good. Everything came together and tasted perfect! I added some red peppers and mushrooms. Its a keeper.

luvcookin4u
This recipe is delish! My hubby said it may have been one of the best meals I've ever made and I'm a fairly good cook (If I do say so myself :) I did cut back the oil just because I like to cut back the fat calories where ever I can. One change I did make was to sweat a 1/2 an yellow onion cut into rings and some sliced mushrooms before adding the bok choy. It added more veggies and the taste was amazing!

Citydwellers

Tweaks

Half soy sauce half hoison sauce on the meat and to finish off the sauce.

Sara S.

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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