Stir-Fried Beef With Bok Choy - cooking recipe

Ingredients

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Preparation

Trim fat from beef; cut beef with grain into 2-inch strips.
Cut strips across grain into 1/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
Cut green onions into 2-inch pieces.
Mix 2 tablespoons cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
Remove beef from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side.
Add bok choy stems; stir-fry 1 minute.
Stir in bok choy leaves and 1/8 teaspoon salt.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
Stir in beef and oyster sauce; heat to boiling.
Garnish with green onions.