|
1
------
1/2
2
1/4
2
1/2
1/2
1/2
------
1
1/2
ar
2
1
|
#
---
in
cl
c
T
t
t
t
---
#
T
T
T
|
Beef lean (1)
-- Marinade
Ginger Root
Garlic
Soy Sauce, light
Rice Wine (2)
Five Spice (3)
Chili Flake (4)
Sugar (opt) (5)
---------
Bok Choy (6)
Cornstarch
Water
Oil
Oil
|
Prep - (45 min - 20 min work)
- Slice BEEF across the grain into bite size medallions
about 1/8 inch thick.
- Slice GINGER thin, cut slices into threads and chop very
fine. Crush GARLIC and chop fine. Mix all Marinade
items and massage into the Beef. Let marinate for at least
30 minutes, turning once or twice (or at least 3 times as long in the
fridge).
- Tear or cut leaves from BOK CHOY into pieces about 1-1/2
inches long. Slice the stems diagonally about 1/2 inch wide and
keep separate.
RUN - (25 min)
- Drain Beef thoroughly, retaining all marinade.
- Mix drained Marinade with Cornstarch. Add enough
Water to make about 1/3 cup.
- In a wok or spacious sauté pan heat 2 T Oil over high
heat. Stir in Beef and fry stirring until it has completely
lost its raw color and all exuded liquid has evaporated. Remove beef
from the pan and set aside.
- Add 1 T Oil to the pan. Bring up fairly hot and
stir in Choy Stems. Fry stirring about 4 minutes, then stir
in Choy Leaves. Fry stirring another 3 minutes or until the
stems are crisp tender.
- Stir up the Sauce Mix and cook stirring until it comes to a
boil and thickens. Adjust thickness as desired with a bit of
water or boiling off - it will thicken more as it cools. I serve
this as a single main dish with rice, so I keep the sauce more liquid
than for a Chinese style serving.
- Stir Beef back in until heated.
- Serve hot with plenty of steamed rice.
|
