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Beijing Beef or Beef With Asparagus and Bok Choy
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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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