Friday, May 18, 2007

Beef with Bokchoy

This recipe is a very quick and easy stir fry. It would be a perfect lunch or dinner when time is limited.

Beef with Bokchoy
Makes 2 hearty servings

8 ounces of sirloin sliced thin
2 bunches of bokchoy (or 4 bunches of baby bokchoy) thoroughly washed
2 tbsp of canola oil
1/4 cup of your favorite stir fry sauce (I had a great "Ginger flavored soy sauce")
White or brown rice to eat with the stir fry

Place half a tbsp of oil in the wok and heat until extremely hot. Place half of the meat in the pan, and stir fry until all of the pink is gone. Remove immediately. Repeat this process with the second half of the meat. Pour half of the sauce over the meat.

Next, place the remaining oil in the pan. Place the bokchoy in the pan and stir fry for one minute. Now, cover the wok with a pot lid for about 2 minutes. This will help to cook the bokchoy quickly without letting it burn.

Lift off lid, add the remaining sauce, and stir fry for one more minute. Finally, add back in the beef and it's juices until it's heated through. Serve immediately over rice.

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