The mild taste of bok choy lends a light touch to this aromatic beef stir-fry. Try it with a side of spicy dipping sauce, such as chili-garlic sauce, for a fiery edge.
Nutrients per serving
30.1 g protein
9.6 g fat
17.4 g carbohydrates
2.7 g fibre
4.7 mg iron
158 mg calcium
1503 mg sodium
282 calories
• Excellent source of folacin, iron, zinc and vitamins A and C
Preparation time 10 minutes
Cooking time 10 minutes - N/A
Makes 4 servings
1 lb (500 g) beef stir-fry strips or beef sirloin
6 to 8 baby bok choy or 1 large bok choy
6 green onions
6 garlic cloves or 1 tbsp (15 mL) bottled chopped garlic
1/2 cup (125 mL) teriyaki or soy sauce
1 tbsp (15 mL) cornstarch
1/4 cup (50 mL) dry white or red wine
1 tbsp (15 mL) liquid honey or brown sugar
1-1/2 tsp (7 mL) dried basil
1 tbsp (15 mL) vegetable oil
1.If using beef sirloin, slice into thin strips and set aside. Wash bok choy, separating leaves slightly to remove grit. If using regular bok choy, cut out and discard thick core. Slice leaves and stalks crosswise into 1-inch (2.5-cm) strips. They should measure about 8 cups (2 L) loosely packed. If using baby bok choy, keep leaves whole if they are very small. Or slice leaves crosswise into 1-inch (2.5-cm) strips and slice stalks into halves or quarters.
2.Thinly slice green onions diagonally. If using fresh garlic, finely mince. In a small bowl, stir teriyaki with cornstarch until dissolved. Then stir in garlic, wine, honey and basil. Set aside.
3.To cook, heat oil in a large, non-stick frying pan or wok set over medium-high heat. Add beef and stir-fry until lightly browned, from 1 to 2 minutes. Stir in bok choy and continue to cook just until wilted, from 1 to 2 minutes. Stir teriyaki mixture, then pour into pan. Reduce heat to medium. Cook, stirring often, until sauce has thickened, from 2 to 3 minutes. Stir in green onions. Serve immediately. Great over wide rice noodles or steamed rice with hot chili-garlic sauce for dipping.