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Beijing Beef With Asparagus and Bok Choy
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- #14972
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound flank steak, thinly sliced across the grain, 1 inch wide
1/2 cup soy sauce
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/4 cup peanut oil
2 tablespoons sesame oil
3/4 pound asparagus, sliced diagonally into 1 inch pieces
1/2 cup thinly sliced red bell pepper
1/2 teaspoon cornstarch
3/4 pound Napa cabbage, shredded
1/3 pound bok choy leaves, steamed (optional)
1 tablespoon toasted sesame seeds
directions
Toss the steak, soy sauce, ginger, and garlic in a medium sized bowl. Set aside.
Heat 2 tablespoons of the peanut oil and 1 tablespoon sesame oil in a wok or skillet. Add steak and stir fry over high heat until beef loses its red color. Add asparagus and red bell pepper, then stir fry until vegetables are tender and crisp.
Dissolve cornstarch in 2 teaspoons water. Stir into beef mixture, tossing to thicken.
To serve, arrange 1/4 cup of the cabbage and 2 tablespoons of the bok choy on each serving plate. Top with beef mixture and sprinkle with sesame seeds.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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