Ginger Beef with Baby Bok Choy
ACTIVE: 25 min. TOTAL: 25 min.
EQUI P ME N T: 14-inch flat-bottomed carbon-
steel wok or 12-inch stainless-steel skillet
6g CARB
Look for Lee Kum Kee Premium oyster-
flavored sauce in the Asian-foods aisle of
your grocery store. It has the most con-
centrated oyster flavor.
12 oz. beef flank steak, trimmed
1 Tbsp. minced fresh ginger
1½ tsp. reduced-sodium soy sauce
1 tsp. dry sherry plus 1 Tbsp.,
divided
1 tsp. cornstarch
1 tsp. toasted sesame oil
2 Tbsp. oyster-flavored sauce,
preferably Lee Kum
Kee Premium
1 Tbsp. vegetable oil
1 lb. baby bok choy, trimmed
and cut into 2-inch pieces
(about 8 cups)
3 Tbsp. unsalted chicken broth- Cut beef with the grain into 2-inch-
wide strips. Cut each strip across the
grain into 1/4-inch-thick slices. Com-
bine the beef, ginger, soy sauce, 1 tsp.
sherry, and cornstarch in a medium
bowl; stir until the cornstarch is no
longer visible. Add sesame oil and stir
until the beef is lightly coated. - Combine oyster-flavored sauce and
the remaining 1 Tbsp. sherry in a small
bowl. Set aside. - 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 liq-
uid has been absorbed, 1 to 2 minutes.
Return the beef to the pan, add the re-
served sauce, and stir-fry until the beef
is just cooked through and the bok choy
is tender-crisp, 30 seconds to 1 minute.
SERVES 4: 11/4 cups each
CAL 247, CARB 6g (fiber 1g, sugars 3g),
FAT 13g (sat. fat 4g), PROTEIN 26g,
CHOL 69mg, SODIUM 569mg,
POTASSIUM 765mg.