Stir-Fried Beef and Bok Choy with Ginger
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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.
Ingredients
- 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
Directions
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).