Name: Stir-Fried Beef and Bok Choy
Total time: 30 min
Cuisine: AsianAsia
Ingredients: 1 (1½-pound) flank steak, trimmed; 1/4 cup oyster sauce; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1/2 teaspoon baking soda; 1/4 cup water; 2 tablespoons packed brown sugar; 2 tablespoons toasted sesame oil; 4 scallions, white and green parts separated and sliced thin; 2 garlic cloves, minced; 8 small heads baby bok choy (1½ to 2 ounces each), halved

Why This Recipe Works

Tossing the sliced steak in a mixture of cornstarch and baking soda results in extra-supple beef.

Before You Begin

Serve with white rice.

Instructions

Cut steak lengthwise with grain into thirds, then slice each third against grain ¼ inch thick. Whisk 1 tablespoon oyster sauce, cornstarch, 1 tablespoon soy sauce, and baking soda together in large bowl. Add steak and toss to thoroughly coat. Whisk water, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 tablespoon soy sauce together in small bowl; set aside.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef to skillet, breaking up clumps with tongs, and cook, without stirring, until beginning to brown, about 4 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 4 minutes longer.

Stir in scallion whites, garlic, and oyster sauce mixture. Top with bok choy; cover and cook until bok choy is tender, about 4 minutes, shaking skillet occasionally. Sprinkle with scallion greens and drizzle with remaining 1 tablespoon oil. Serve.