Beef Bok Choy



Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy Beef Bok Choy


Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips. Stir together marinade ingredients in a medium bowl until sugar is dissolved. Add beef, tossing to coat, and marinate 30 minutes to 1 hour. Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well. Stir together soy sauce, Sherry, and vinegar. Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F. Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain. Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

  • Sodium