Oriental Beef with Ginger

Nita Clapper

By
@NitaClapper

I adopted this recipe and we really loved it! I used the following variations: Bok Choi leaves and stems; omitted the celery; used scallions; beef sirloin ; and Kwong Hung Seng Sauce (Black Soy Sauce) found at our local Asian Grocery.

Hope this is a hit for your family.


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Rating:

Prep:

20 Min

Cook:

15 Min

Ingredients

4 Tbsp
vegetable oil (split)
1/2 tsp
fresh ginger root, finely chopped
1
garlic clove, peeled, finely chopped
1 c
onions, sliced
1
green pepper, in 1/4 inch slices
1 c
celery, sliced diagonally
1 c
bok choi stems chopped
1
bunch bok choi leaves cut in 1/2" ribbons
1 c
beef stock
2 Tbsp
soy sauce (see note)
1 tsp
granulated sugar
1/2 tsp
salt
1 Tbsp
cornstarch
1 lb
boneless beef steak, sirloin or round, thinly sliced
3 medium
tomatoes, peeled and quartered
salt and pepper to taste
4
servings hot cooked rice

Directions Step-By-Step

1
Note: To vary this dish, add broccoli florets or bok choi, coarsely chopped.
2
In a wok or heavy skillet, heat the oil.
3
Add ginger, garlic, onions, green pepper and celery; Bok Choi Stems; saute several minutes, stirring, until tender-crisp. (Medium-High Heat) about 4 min. Then add Bok Choi leaves, stir-fry about 2 min. until bright green.
4
Remove vegetables. Clean Wok or Skillet.
5
(Can be done up to this point in advance, if desired.)
6
Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl; set aside.
7
Heat clean skillet or Wok, adding remaining 2 Tablespoons of oil.
8
Add beef and sear quickly, stirring frequently, several minutes.
9
Add stock-soy sauce mixture and cook, stirring constantly, until slightly thickened.
10
Add reserved cooked vegetables.
11
Add quartered tomatoes and heat through.
12
Serve with hot cooked rice.

About this Recipe

Course/Dish: Beef
Regional Style: Asian