Stir-fry Beef With Three Vegetables (Chinese New Year)
The Chinese believe three is a lucky number, as it symbolizes prosperity. This recipe features an interesting contrast of textures and flavors, with marinated flank steak stir-fried with bok choy, mushrooms, and red onion in a flavourful dark soy and sherry sauce.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef
flank or top sirloin steak, thinly sliced |
|
| ½ | large |
red onion
chopped |
|
| ½ | cup |
mushrooms
fresh, washed and thinly sliced |
|
| 2 | each |
bok choy
stalks, leaves separated, leaves and stalks cut diagonally |
*
|
| 1 | clove |
garlic
crushed and chopped |
|
| 1 | x |
ginger
1 piece, sliced |
*
|
| 2 | each |
scallions, spring or green onions
sliced diagonally (optional) |
|
| For the marinade | |||
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
rice wine
Chinese or dry sherry |
|
| ¼ | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
cornstarch
|
|
| For the sauce | |||
| 3 | tablespoons |
soy sauce, dark
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef
flank or top sirloin steak, thinly sliced |
|
| 0.5 | large |
red onion
chopped |
|
| 118 | ml |
mushrooms
fresh, washed and thinly sliced |
|
| 2 | each |
bok choy
stalks, leaves separated, leaves and stalks cut diagonally |
*
|
| 1 | clove |
garlic
crushed and chopped |
|
| 1 | x |
ginger
1 piece, sliced |
*
|
| 2 | each |
scallions, spring or green onions
sliced diagonally (optional) |
|
| For the marinade: | |||
| 3E+1 | ml |
soy sauce, light
|
|
| 15 | ml |
rice wine
Chinese or dry sherry |
|
| 1.3 | ml |
sesame oil
|
|
| 15 | ml |
cornstarch
|
|
| For the sauce: | |||
| 45 | ml |
soy sauce, dark
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
sherry
|
|
Directions
Cut beef across the grain.
Add the marinade ingredients in the order given and marinate beef for 15 minutes.
While beef is marinating, prepare the vegetables and sauce.
Heat wok and add 2 tablespoons oil.
When the oil is hot, add the beef.
Stir-fry until it is nearly cooked. Remove from the wok and drain on paper towels.
Clean out the wok, saving 2 tablespoons juice to add to the sauce, or more if desired.
Add 2 to 3 tablespoons oil to the wok.
When the oil is hot, add the ginger and garlic.
Stir-fry briefly and add the onions.
Stir-fry until onions are tender, then add the bok choy stalks.
Stir-fry a bit longer, then add the mushrooms and finally the bok choy leaves.
Push the vegetables up to the side and add the sauce in the middle, turning up the heat.
Mix the sauce in with vegetables. Return the beef to the wok.
Mix well and stir in the green onions if using.
Serve hot with rice.
