- 2 tablespoons soy sauce
- 1 tablespoon dry vermouth
- 1 tablespoon cornstarch
- 1 1/2 teaspoons sugar
- 1 pound sirloin steak, sliced across the grain 1/8 inch thick
- 2 tablespoons canola oil
- 2 large garlic cloves, very finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 large jalapeño, seeded and julienned
- 1 1/2 pounds bok choy, cut into 1-inch pieces
- Salt and freshly ground pepper
- 3 tablespoons chicken stock, canned low-sodium broth or water
- 1/4 teaspoon Asian sesame oil
- In a medium bowl, whisk the soy sauce with the vermouth, cornstarch and sugar. Add the sliced sirloin and toss well to coat.
- 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.
- 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.
Steamed jasmine rice.