1/4 cup light soy sauce
2 tbsp rice wine vinegar
1 tbsp white sugar
2 tsp sesame oil
4 tsp corn starch
8 oz well trimmed beef steak (sirloin tip or top sirloin)
1 cup whole grain brown rice
5-6 baby bok choy (about 375 g)
1 tbsp vegetable oil
1/4 cup julienned gingerroot
3 large cloves garlic, minced
1/4 tsp hot red pepper flakes (optional)
2 medium carrots, thinly sliced
2 medium onions, sliced
2 (227 g) pkg pre-sliced fresh white or crimini Mushrooms
1/2 cup chicken broth or water
1/2 cup frozen corn niblets (optional)
1/2 cup blanched, halved, unsalted peanuts
1/2 cup chopped cilantro leaves or green onions
In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil, and cornstarch until smooth. Pour half into a medium bowl for marinade and reserve the other half until later. Slice the beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 minutes. Meanwhile cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside.
In a large non-stick skillet or wok heat 2 tsp (10 mL) oil until hot over medium- high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2-3 minutes or until browned. Transfer all to a bowl.
Add remaining 1 tsp (5 mL) oil to the skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3-5 minutes; add broth and corn; cover and steam 2-3 minutes or until vegetables are crisp- tender. Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mixture and left over marinade into middle of skillet; bring to boil for 1 minute, stirring constantly until slightly thickened. Return the meat mixture with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.
Makes 4 main course servings
Tip: Partially freeze meat to enable cutting it very thin.
Substitute broccoli for bok choy.
Substitute small shiitake caps for half of the sliced mushrooms.
Substitute raw cashews for peanuts.
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