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Satay Beef And Bok Choy Stir-Fry

beef - other, stirfry - beef

1 pound flank steak; cut into stir-fry strips
2 tablespoons vegetable oil
5 1/4-inch slices peeled fresh ginger
1 large shallot; sliced thin
salt
----MARINADE----
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons oyster sauce
----VEGETABLES----
1 tablespoon vegetable oil
1 pound bok choy, trimmed; cut into 3-inch pieces
1 large garlic clove; chopped fine
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon water
1 1/2 teaspoons sesame oil
----SAUCE----
2 teaspoons satay sauce
1/4 cup water
1 teaspoon cornstarch

Marinade: In medium bowl, combine cornstarch, sugar, water, soy sauce, oil and oyster sauce. Add beef and stir to coat; let marinate for about 10 minutes. Vegetables: Heat wok over medium-high heat; add vegetable oil. Add bok choy, garlic, salt and sugar; stir-fry for 1 minute. Add water and stir briefly; cover and cook for 2 minutes or until bok choy is just tender. Add sesame oil and toss to mix; transfer to serving platter and keep warm. Sauce: In small bowl, combine satay sauce, water and cornstarch; set aside. Heat 2 tablespoons vegetable oil in wok over high heat. Add ginger and shallot; stir-fry for 15 seconds. Add beef and stirfry for 2 minutes. Stir sauce mixture; add to wok and cook, stirring constantly, for about 1 minute or until sauce has thickened. Add salt to taste. Pour evenly over vegetables and serve immediately. Serve with steamed rice.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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