Stir-Fried Beef and Bok Choy with Ginger

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.