Beef and Bok Choy Stir-fry

Beef and Bok Choy Stir-fry

Serves 4

Marinade:

2 Tbsp soy sauce

1Tbsp Oil

4 tsp cooking sherry

1/2 tsp ground pepper

1-2 Tbsp oil

1Tbsp minced ginger

2 radishes, finely minced

10 oz flank steak, (slightly frozen) trimmed and thinly sliced*

1/4 tsp course salt

1tsp pepper

2 heads baby Bok Choy, quartered

4 scallions, green tops only

1 tsp brown rice syrup or 1 pack truevia 

2 cups rice (white or brown) made according to directions

Whisk together marinade ingredients in large bowl.  Make rice according to directions. 

Heat 1 Tbsp oil in large wok.  Add ginger and radish. Stir fry until fragrant, about 30 sec. Be careful not to burn. Season steak with salt and pepper. Add to wok and stir fry in hot wok briefly, until browned on outside but not cooked through. Transfer steak to marinade, toss to coat. 

Heat remaining oil in wok.  Add Bok Choy, scallions and sweetener. Stir until Bok chow is crisp tender, about 3-4 minutes. Return steak to wok with marinade, cook about 2 min until hot and meat is about medium rare.   Serve with rice. 

*Note:  if meat is slightly frozen it is much easier to cut. 

Good sides:  fresh pineapple and a small tossed salad