Beef and Bok Choy Stir-Fry II

Beef and Bok Choy Stir-fry II

Serves 4

Marinade:

3 Tbsp soy sauce

1Tbsp Oil

1Tbsp corn starch

1/2 tsp ground pepper

1-2 Tbsp oil

1Tbsp minced ginger

2 radishes, finely minced

10 oz 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, add thinly sliced steak.  Stir and reserve for later in stir fry. 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. Add steak (and any marinade) to wok and stir fry in hot wok briefly, until browned on outside.  There may be clumps on the bottom of the wok, but this will deglaze and make a wonderful sauce. Remove steak. 

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

Yummy Carmel Corn

Yummy Carmel Corn

The syrup:

1 cup sugar

3 oz water

1/8 tsp cream of tarter

Pinch of salt 

Combine in heavy saucepan. Bring to boil. Reduce heat to simmer and cover. Cook for 3 minutes (to remove any sugar crystals on the sides). Uncover and cook to soft ball stage. This makes about 1/2 cup or enough for 2 batches of Carmel Corn.  Leftovers can be kept for about 2 months in cool, room temperature. 

The popcorn:

Air pop 1 cup kernels 

Pop into large brown bag that has been sprayed.  (Size like a large grocery bag). You may add salt & melted butter (makes it extra yummy), but not necessary. 

The Carmel:

1 cup packed brown sugar

1/2 cup (1 stick) butter

1/4 cup syrup from above

Come all in large, heavy saucepan. Bring to a rolling boi, reduce heat, cook for 3 minutes.  Quickly add 1 tsp baking soda and stir well. This will foam up.  Pour over popcorn in bag (try to keep near center so it doesn't stick to the sides). Mix with rubber spatula to distribute the Carmel. Fold down top of bag. Microwave 30 seconds on 50% power, shake bag and turn gab into another position.  Do this 3 more times for about 2 minutes at 50% power total.  Shake. Open bag and spread on counter. Using rubber spatula, spread out to cool.  Makes a lot!