East-West Stir Fry
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 1 | pound |
beef, flank steak (london broil)
thinly sliced |
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
garlic salt
|
|
| 4 | tablespoons |
oyster sauce
|
|
| ½ | cup |
chinese (xiao xiang) wine
|
* |
| 1 | pound |
bok choy
cut bottoms, seperate leaves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 453.6 | g |
beef, flank steak (london broil)
thinly sliced |
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
garlic salt
|
|
| 6E+1 | ml |
oyster sauce
|
|
| 118 | ml |
chinese (xiao xiang) wine
|
* |
| 453.6 | g |
bok choy
cut bottoms, seperate leaves |
|
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.
