Beijing Beef
Beef With Asparagus and Bok Choy

1 1/2 pounds flank steak or top round 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

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; stir fry over high heat until beef loses its
red color. Add asparagus and red bell pepper; stir fry until vegetables
are tender and crisp. Dissolve cornstarch in 2 teaspoons water. Stir in
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. Serves 6.

Source: http://www.readio.com/doctordelicious.html


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