Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.
Stir-Fried Beef and Bok Choy with Ginger
2 Tbs. dry sherry
1 Tbs. soy sauce
1⁄2 tsp. Asian chile paste
1 lb. (500 g) baby bok choy
2 tsp. peanut oil
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
1 lb. (500 g) flank steak, thinly sliced across the grain
In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on their size.
In a wok or a large frying pan, heat 1 1⁄2 tsp. of the oil over high heat. Add the bok choy and stir-fry just until tender-crisp, 3 to 4 minutes. Transfer to a bowl.
Add the remaining 1⁄2 tsp. oil to the pan. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.
Return the bok choy to the pan, add the sherry mixture, and cook for 1 minute until heated through. Serve immediately. Serves 4.
Find more simple one-dish dinners in our cookbook One Pot of the Day
by Kate McMillan.