Northern Beef

Name: Northern Beef
Yield: 3
Cuisine: Chinese
Ingredients: beef; bok choy; onions; garlic; ginger; vegetable oil; honey; sherry wine; soy sauce, tamari; soybean condiment (mein see); water; cornstarch; monosodium glutamate; chinese five spice powder; salt

Submitted by fuji

YIELD

3 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

POUND BEEF
(flank, rump, sirloin), sliced 1/2 by 2 by 3 inch strips

CUPS BOK CHOY
cut in 1 1/2 inch squares *

SMALL ONIONS
halved and cut into 1 1/2 inch squares

CLOVE GARLIC
minced

2-3

GRATINGS GINGER *

TABLESPOONS VEGETABLE OIL
for frying

Gravy

TABLESPOON HONEY

TABLESPOON SHERRY WINE *

TABLESPOON SOY SAUCE, TAMARI

TABLESPOON SOYBEAN CONDIMENT (MEIN SEE)
or substitue 5-6 drops tabasco sauce *

CUP WATER

TABLESPOON CORNSTARCH

DASH MONOSODIUM GLUTAMATE
, optional *

DASH CHINESE FIVE SPICE POWDER *

DASH SALT *

Directions

Mix gravy ingredients in a small bowl. Set aside.
Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add vegetables and stir-fry until half done about 2 minutes. Remove to platter.
Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh around. Add beef, garlic and ginger. Toss-fry for about 3 minutes and when meat is pinkish add gravy ingredients. Stir-fry another minute or so until thickened. Add precooked vegetables. Toss-fry another minute to blend and heat through.