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Spicy Beef with Baby Bok Choy


Spicy Beef with Baby Bok Choy
Ingredients for the beef and marinade:
1/4 pound lean beef (flank steak preferred), thinly sliced
1 Tablespoon soy sauce
1 Tablespoon cornstarch
1/2 teaspoon sugar
1 Tablespoon dry sherry
Ingredients for the sauce:
1/4 cup veal demi-glace or chicken stock
2 teaspoons oyster sauce
1 Tablespoon satay sauce
1 teaspoon cornstarch
Other ingredients:
1/2 cup chicken or vegetable stock
1 pound baby bok choy, washed, trimmed, cut finger length
1/2 teaspoon sugar (optional)
1 Tablespoon minced garlic
1 teaspoon sesame oil
1 Tablespoon canola oil
2 thick slices of ginger
2 large shallots, thinly sliced
2 red chilies (optional)
1. Marinate beef in marinade, adding two tablespoons water, for at least thirty minutes or overnight.
2. Combine sauce ingredients with an added tablesoon water, and set aside.
3. Heat wok and stock on medium heat, add bok choy, sugar, and garlic and stir-fry for one minute. Cover to cook for two minutes or until the bok choy is just tender. Then uncover and stir briefly until liquid is absorbed, about one minute. Add sesame oil and toss to mix. Remove vegetables and keep warm. Rinse and dry the wok.
4. To cook beef, heat wok on high heat and add oil. When oil begins smoking, add ginger, shallots, and chilies and fry briefly until fragrant. Add beef and stir to cook evenly for one or two minutes or until beef begins to turn pale. Add sauce mixture and stir-fry for about one minute until sauce has thickened. Pour evenly over vegetables or stir in with vegetables and serve immediately. Serves 4.

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