FIVE SPICE BEEF AND BOK CHOY

Chinese Favorites Cookbook p.80.

Ingredients

Directions:
1/4 cup soy suce
2 tablespoons dry sherry
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon sugar
½ teaspoon Chinese five-spice powder
1/4 teaspoon red pepper flakes (optional)
1 boneless beef top sirloin steak (about 1 pound), cut into 1/8 inch slices
1 large head bok choy, leaves and stems separated, rinsed and patted dry
2 teaspoons cornstarch
2 tablespoons peanut oil or vegetable oil, divided
Hot cooked Chinese egg noodles
Sliced red chili pepper (optional)
● Serve on a bed of lettuce leaves, if desired
● Combine soy sauce, sherry, ginger, garlic, sugar, five-spice powder and red pepper flakes in medium bowl. Add beef and coat; set aside.
● Stack bok choy leaves and cut crosswise into 1 inch slices. Cut stems diagonally into ½ inch slices.
● Drain beef, reserving marinade.
● Stir marinade into cornstarch in a small bowl; stir until smooth. Set aside.
● Heat wok over medium-high heat 1 minute or until hot. Add 1 tablespoon oil and heat 30 seconds.
● Add half of beef; stir-fry 2 minutes or until barely pink in center. Remove and repeat with remaining oil and beef.
● Add bok choy stems; stir-fry 3 minutes. Add bok choy leaves, stir-fry 2 minutes.
● Stir marinade mixture, and add to wok, stir-fry 1 minute or until sauce boils and thickens.
● Return beef to wok; cook until heated through.

● Serve over boodles and garnish with chili pepper.