Leftover Turkey Tetrazzini Sent home with lots of leftover turkey? Don't resort to making standard,…
Beef with Bok Choy
Bok Choy has been enjoyed for over 1,500 years as it is native to China. It was brought to North America 100 years ago. During March, this vegetable is in season, providing great B vitamins to your diet.
Servings: 4 people
- 1 lb beef flank steak trimmed
- 2 cloves fresh garlic minced
- 1.5 tsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 2 tbsp oyster-flavored sauce
- 1 tbsp vegetable oil
- 1 lb baby bok choy trimmed and cut into 2-inch pieces (approx 8 cups)
- 3 tbsp unsalted chicken broth
- 4 c cooked rice
- salt & pepper
- Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, garlic, soy sauce, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil, oyster sauce, and stir until the beef is lightly coated.
- Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
- Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.
- Serve with rice & you will have meals for the week!