Ingredients for Beef Mandarin And Bok Choy Stir Fry
- 1 lb Rump Steak
- 2 garlic cloves, crushed
- 1 tsp salt & 1/2 tsp freshly ground black pepper
- 1 tbsp grated fresh ginger
- 1/4 cup soy sauce
- 1 tbsp dry cooking sherry
- 2 tbsp peanut oil
- 1/2 yellow onion, thinly sliced
- 1/2 cup mandarin orange juice
- 1/4 cup chicken stock
- 1 head baby bok choy, chopped
- 1/2 cup mandarin orange segments
- 1 cup trimmed snow peas
- 4 servings steamed rice
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How to Make Beef Mandarin And Bok Choy Stir Fry
- Slice the 1 lb sirloin steak into thin strips and place in a bowl.
- Add the 2 crushed garlic cloves, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tbsp grated fresh ginger.
- Pour in 1/4 cup soy sauce.
- Add 1 tbsp dry cooking sherry.
- Stir well, cover, and refrigerate for at least several hours or preferably overnight.
- Heat 1 tbsp of the vegetable oil in a non-stick wok or large non-stick skillet over medium-high heat.
- Add the 1/2 thinly sliced onion and cook until softened, about 3 minutes. Remove and set aside.
- Add the remaining 1 tbsp vegetable oil to the wok and increase heat to high. Add the marinated beef strips, stirring constantly, until browned on all sides and the juices are sealed (about 3-4 minutes).
- Reduce heat slightly and return the cooked onion to the pan.
- Add 1/2 cup mandarin orange juice and cook for a few minutes, until the liquid is slightly reduced.
- Slowly add 1/4 cup chicken stock, stirring constantly, and continue to cook until the liquid is almost completely reduced.
- Add the chopped bok choy and 1/2 cup mandarin orange segments. Reduce heat to medium-low and stir-fry gently until the bok choy is tender-crisp (about 2-3 minutes).
- Add the 1 cup trimmed snow peas and stir-fry for 30 seconds.
- Remove from heat and serve immediately over 4 servings of steamed rice.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
50g
Fat
30g
Carbs
6g
