Stir-Fried Beef and Bok Choy

Name: Stir-Fried Beef and Bok Choy
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Flank Steak (1 (1½-pound) flank steak, trimmed); ¼ cup Oyster Sauce (1/4 cup oyster sauce); 2 tbsp Cornstarch (2 tablespoons cornstarch); 2 tbsp Soy Sauce (2 tablespoons soy sauce); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ¼ cup Water (1/4 cup water); 2 tbsp Brown Sugar (2 tablespoons packed brown sugar); 2 tbsp Sesame Oil (2 tablespoons toasted sesame oil); 4 pieces Scallion (4 scallions, white and green parts separated and sliced thin); 2 pieces Garlic (2 garlic cloves, minced); 8 pieces Baby Bok Choy (8 small heads baby bok choy (1½ to 2 ounces each), halved)

Stir-Fried Beef and Bok Choy - Main Courses (Chinese)

30 minChinese

Servings4

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Dairy Free
Egg Free

Steps

1Cut steak lengthwise with grain into thirds, then slice each third against grain ¼ inch thick. Whisk 1 tablespoon oyster sauce, cornstarch, 1 tablespoon soy sauce, and baking soda together in large bowl. Add steak and toss to thoroughly coat. Whisk water, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 tablespoon soy sauce together in small bowl; set aside.
2Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef to skillet, breaking up clumps with tongs, and cook, without stirring, until beginning to brown, about 4 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 4 minutes longer.
3Stir in scallion whites, garlic, and oyster sauce mixture. Top with bok choy; cover and cook until bok choy is tender, about 4 minutes, shaking skillet occasionally. Sprinkle with scallion greens and drizzle with remaining 1 tablespoon oil. Serve.