| Ingredients | Direction |
|---|---|
| 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 2 tb Oil, divided 1 Med. onion, cut into 1/2"-strips 1 tb Slivered fresh ginger root |
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. |