There are many variations of this dish. One is to cook the marinated beef and refrigerate it. It is then served as cold cuts the next day. Other versions use peppers and other vegetables. I prefer this recipe because the flavors blend together well despite its simplicity. The garlic, ginger and five spice powder infuse a lot of flavor into the meat and even the bok choy.
1 lb. sirloin, sliced into 1/2 inch strips
1/4 cup soy sauce
2 tablespoons sesame oil
2 teaspoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon Chinese five spice powder
1/2 teaspoon crushed red pepper
1 large head of bok choy
2 teaspoon cornstarch
2 tablespoons oil
Combine the spy sauce, sesame oil, ginger, half of the garlic, sugar, five spice powder and crushed red pepper in a large bowl. Mix well. Marinate the beef in this mixture.
Cut the root or end of the bok choy to separate the stems from the head. Wash and then pat dry.
Transfer the beef to a plate and reserve the marinade. Stir in the cornstarch in the marinade and set aside.
In a large wok or skillet under medium flame, heat a tablespoon of oil. Stir-fry the beef for 5-8 minutes or until the edges are brown. After, transfer the beef to a bowl.
Put the remaining oil in the wok or skillet. Once it is hot, sauté the garlic for 3-5 minutes or until fragrant and light brown. Add the bok choy and stir fry for another 3-5 minutes or until the vegetables turn bright green in color.
Stir the cornstarch and marinade mixture until it is smooth. Pour it in the skillet or wok. Bring it to a boil. Add the beef and cook it for another 5-8 minutes or until the sauce thickens.
Serve warm over noodles or rice.
Photo Courtesy Of: rick