Stir-Fried Beef and Bok Choy with Ginger
Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.
- 2 Tbs. dry sherry
- 1 Tbs. soy sauce
- 1/2 tsp. Asian chile paste
- 1 lb. (500 g) baby bok choy
- 2 tsp. peanut oil
- 2 garlic cloves, minced
- 1 Tbs. grated peeled fresh ginger
- 1 lb. (500 g) flank steak, thinly sliced across the grain
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 One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).