A couple of years ago I made beef with bok choy and red peppers - here is my original recipe.
The original is good, but since then I have made it a few more times so I'm posting a revised recipe.
- 1 lb sliced beef; I buy the top round strips for stir fry
- 2 tbsp Worcestershire
- 2 tbsp soy sauce
- 1/2 sm onion, sliced
- 3 cloves garlic, finely chopped
- 1 red pepper, sliced
- 1 bunch of bok choy, chopped; bottom and top cut off and discarded
- 1 14 oz can low sodium beef broth (or 1 package dry gravy mix mixed with 1 c water)
- 1 1/2 tbsp Hoison sauce
- 1 tsp cornstarch
- Optional: make a marinade of some Worcestershire, soy sauce, Hoison, and garlic, Marinate beef for a few hours. If you don't have time to marinate it, toss the beef with approximately 2 tbsp each of Worcestershire and soy sauce.
- Place a large pan over medium-high heat
- Add beef and saute until about halfway cooked.
- Add garlic and onions, saute a few minutes.
- Add red peppers and bok choy, saute for one minute.
- Mix 3/4 of the can of broth with the Hoison; add to the pan and bring to a simmer. Let simmer, uncovered, for about 5-8 minutes.
- Mix the rest of the broth with the cornstarch and pour into the pan to thicken the sauce. Let simmer for a few more minutes.
- Serve over rice or noodles.
I like this recipe better because of the use of Hoison sauce. It's also so easy to make, and only takes 20-25 minutes.
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