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Beef with Ginger and Bok Choy   HT  Chinese  MC  25mins plus marinating


Serves   4      Hot   Chi    Beef    Alcohol  Main Course  Eggless   Dairy Free  China  Asia  Asian



   325g/12oz Rump Steak

   2 tbsp Soy Sauce

   3 teasp Cornflour

   1 tbsp Dry Sherry

   1 teasp freshly grated Ginger

   1 Garlic Clove, crushed

   180ml/6fl.oz. Water

   175g/6oz Bok Choy or Cos Lettuce

   2 tbsp Vegetable Oil

   1 Medium Onion, thickly sliced

   1 tbsp fresh Ginger, finely shredded




1. Cut beef into thin slices about 5cm/2 inches long. 

2. In a large mixing bowl, blend together 1 tablespoon of the soy sauce, 1 teaspoons of the cornflour, the sherry, grated ginger and garlic. Add the beef, mix well, cover and allow to stand for 30 minutes.

3. Meanwhile, combine the water, remaining cornflour and remaining soy sauce in a small bowl and set aside. 

4. Separate the bok choy or lettuce into leaves, wash well under cold running water and dry on kitchen paper then cut the leaves crosswise into 2.5cm/1 inch strips, removing the midribs.

5. Heat 1 tablespoon of the vegetable oil in a large frying pan or wok until very hot then add the beef and stir-fry 1 minute. Remove the meat from the pan and set aside.

6. Heat the remaining vegetable oil in the pan, add the onion and shredded ginger and stir-fry for 2 minutes. 

7. Add the bok choy and stir-fry for a further 1 minute then add the beef and soy sauce mixture mixing well. Cook over a high heat, stirring constantly, until the sauce thickens. Serve immediately.



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