| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Beef | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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