GINGER BEEF AND BABY BOK CHOY CHINESE STIR-FRY
It just takes one wok or skillet to accomplish this easy stir-fry dish, so you don’t need to worry about complicated cleanup. You don’t even need to prep long. Just make sure you choose the most flavorful oyster sauce you can find at your local Asian food aisle or food store. This would certainly add more protein and fiver into our diabetic diet.
• 3 tablespoon of chicken broth (unsalted)
• 12 ounces of beef flank steak (trimmed)
• 1 pound of baby bok choy (chopped into 2-inch pieces; 8 cups)
• 1 tbsp of fresh ginger (minced)
• 1 ½ tsps of soy sauce (reduced sodium)
• 1 tbsp of vegetable oil
• 1 tsp of dry sherry (additional 1 tbsp, divided)
• 2 tbsps of oyster sauce
• 1 tsp of cornstarch
• 1 tsp of toasted sesame oil
How you make it:
- Place the beef on your cutting board. With a sharp knife, slice the meat into two-inch strips. Then slice each strip across the grain into ¼-inch slices.
- Get a medium mixing bowl and in it, combine soy sauce, ginger, a teaspoon of sherry, cornstarch, and beef. Stir everything until the cornstarch is not visible anymore.
- Add in the sesame oil. Stir until the beef is fully coated.
- Take a small bowl and in it, mix the oyster sauce and the remaining sherry. Set this sauce aside.
- Place your wok or skillet over high heat. If a drop of water turns to water vapor in about 1 to 2 seconds, then it’s hot enough.
- Add in the oil and swirl it around to spread it and heat it at the same time.
- Place the beef pieces in one even layer. Let one side cook until it browns. Then, stir fry it until both sides are brown but not cooked through yet. Remove the beef from heat, transfer to a plate, and set aside.
- Using the same wok or skillet, cook the bok choy pieces in chicken broth. Cover and let it simmer until the boy choy turns vibrant green and until almost all the broth has been absorbed.
- Add back the beef into the pan and pour in the oyster-based sauce you made a while ago.
- Stir fry until the beef is cooked fully and the bok choy is crisp and tender.
***Each serving has 69 mg of cholesterol, 247 calories, 569 mg of sodium, 26 g of protein, 6 g of carbohydrates, and 13 g of fat.