My F&W
quick save (...)
Stir-Fried Sirloin with Ginger and Bok Choy
© Sabra Krock

Stir-Fried Sirloin with Ginger and Bok Choy

  • SERVINGS: 4
  • FAST
  1. 2 tablespoons soy sauce
  2. 1 tablespoon dry vermouth
  3. 1 tablespoon cornstarch
  4. 1 1/2 teaspoons sugar
  5. 1 pound sirloin steak, sliced across the grain 1/8 inch thick
  6. 2 tablespoons canola oil
  7. 2 large garlic cloves, very finely chopped
  8. 1 tablespoon finely chopped fresh ginger
  9. 1 large jalapeño, seeded and julienned
  10. 1 1/2 pounds bok choy, cut into 1-inch pieces
  11. Salt and freshly ground pepper
  12. 3 tablespoons chicken stock, canned low-sodium broth or water
  13. 1/4 teaspoon Asian sesame oil
  1. In a medium bowl, whisk the soy sauce with the vermouth, cornstarch and sugar. Add the sliced sirloin and toss well to coat.
  2. Heat 1 tablespoon of the oil in a large skillet until almost smoking. Add half of the garlic, ginger and jalapeño and stir-fry over high heat until fragrant, about 30 seconds. Add half of the meat and stir-fry until browned in spots, about 2 minutes. Transfer the meat to a plate. Return the skillet to high heat and repeat with the remaining oil, garlic, ginger, jalapeño and beef.
  3. Add the bok choy to the skillet, season with salt and pepper and cook over high heat, stirring, until crisp-tender, about 4 minutes. Return the meat and any accumulated juices to the skillet. Add the stock and bring to a boil. Stir in the sesame oil and serve.
Serve With Steamed jasmine rice.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.