East-West Stir Fry
beef, flank steak (london broil)
chinese (xiao xiang) wine
cut bottoms, seperate leaves
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.