CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Chinese |
Beef, Chinese |
6 |
Servings |
INGREDIENTS
3/4 |
lb |
Boneless tender beef steak |
|
|
sirloin |
|
|
Rib eye or top loin), Rib eye or top loin |
3 |
T |
Lite soy sauce, divided |
1 |
T |
Cornstarch |
1 |
T |
Dry sherry |
1 |
t |
Minced fresh ginger root |
1 |
|
Clove garlic, minced |
3/4 |
c |
Water |
2 |
t |
Cornstarch |
1/2 |
lb |
Bok choy cabbage or romaine |
|
|
lettuce |
2 |
T |
Oil, divided |
1 |
|
Med. onion, cut into 1/2" |
|
|
strips |
1 |
T |
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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