|
1
------
1/3
2
1/4
2
1/2
1/2
1/2
------
1
1/2
ar
1
1
|
#
---
in
cl
c
T
t
t
t
---
#
T
T
T
|
Beef lean (1)
-- Marinade
Ginger Root
Garlic
Soy Sauce, light
Rice Wine
Five Spice (2)
Chili Flake (3)
Sugar (opt) (4)
---------
Bok Choy (5)
Cornstarch
Water
Oil
Oil
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Prep
- Slice BEEF across the grain into bite size medallions about 1/8
inch thick.
- Slice GINGER thin and chop very fine. Crush GARLIC
and chop fine. Mix All Marinade Items into the Beef. Let
marinate for about 30 minutes turning once or twice.
- Tear or cut leaves from BOK CHOY into pieces about 1-1/2
inches on a side. Slice the stems diagonally about 1/2 inch wide and
keep separate.
RUN
- Drain Beef thoroughly retaining all marinade.
- Mix drained Marinade with Cornstarch and enough
Water to make about 1/4 cup.
- In a wok or spacious sauté pan heat 1T Oil over high
heat. Stir in Beef and fry stirring until it has completely
lost its raw color. If the beef was frozen keep stirring until the water
it releases is boiled away. 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 2 minutes, then stir
in Choy Leaves. Fry stirring another 2 minutes or until the
stems are crisp tender.
- Stir up the Cornstarch Mix and stir it into the pan until it
comes to a boil and thickens. Adjust thickness as desired with a bit of
water or boiling off.
- Stir Beef back in until heated.
- Serve immediately with plenty of long grain rice.
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