Wednesday, December 29, 2010

Stir-Fried Sirloin with Bok Choy

Stir-Fry is great for when the time is crunch.  Great for busy mamas.  It includes the meat and the veggies so you have all the necessary ingredients for a healthful dish.  Got this from Cooking Club.


1/4 cup lower-sodium soy sauce
1/4 cup water
1 1/2 tablespoons sugar
1 tablespoon rice vinegar
2 teaspoons cornstarch
2 tablespoons canola oil, divided
1 1/4 lb. beef sirloin steak, sliced (1/4 inch thick)
2 medium carrots, sliced (1/4 inch)
1 lb. bok choy, leaves and stems separated, each sliced (1 inch)
3 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
6 oz. snow peas
2 tablespoons chopped green onions

1. Combine soy sauce, water, sugar, vinegar and cornstarch in small bowl until blended.

2. Heat large nonstick skillet or wok over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook beef 2 to 4 minutes or until browned but still pink in center, stirring frequently. Remove beef.

3. Heat remaining 1 tablespoon oil in same skillet until hot. Cook carrots 3 minutes, stirring occasionally. Stir in bok choy stems, garlic and ginger; stir-fry 2 minutes. Add bok choy leaves and snow peas; stir-fry 2 minutes. Stir in soy sauce mixture; simmer 1 minute or until sauce thickens.

4. Return beef and any accumulated juices to skillet; cook 1 to 2 minutes or until heated through. Sprinkle with green onions.

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