East-West Stir Fry
Submitted by dleeper
Thinly sliced flank steak wok-seared with oyster sauce and Chinese wine, piled over wilted bok choy. Just 7 ingredients for a fast, flavorful fusion dinner.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
1 hrsEast meets West in a screaming hot wok.
Thinly sliced flank steak gets flash-seared with oyster sauce and Chinese Xiao Xiang wine until just medium-rare, while olive oil (the Western twist) keeps things sizzling.
Bok choy wilts in the same wok with a second round of oyster sauce and wine, soaking up all those savory, caramelized pan drippings.
Pile the greens on the steak, serve it hot, and you’ve got a restaurant-quality plate from just seven ingredients.
Chef Tips
- Slice against the grain. Cutting the flank steak against the muscle fibers keeps it tender instead of chewy.
- Get the wok screaming hot. High heat is everything in stir fry. You want sear, not steam. Cook in batches if needed so the wok stays hot.
- Don’t overcook the steak. Pull it at medium-rare. It’ll carry over a bit while the bok choy cooks.
Ingredients
Directions
In a wok, heat 3 tablespoons of the olive oil.
Add steak, ¼ teaspoon each of the seasoned salt and garlic salt, 2 tablespoons of the oyster sauce, and ¼ cup of the wine.
Stir fry until steak is medium-rare. Place in a large serving dish.
In the same wok, heat the remaining 3 tablespoons of olive oil.
Add the bok choy, the remaining ¼ teaspoon seasoned salt and garlic salt, the remaining 2 tablespoons oyster sauce, and the remaining ¼ cup wine.
Cover and simmer for a minute or until leaves are wilted.
Place bok choy on steak.
Serve hot.
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