Beef & Bok Choy
February 06, 2016
"This is out of my Asian cookbook...you can substitute baby bok choy if desired."
- Serving Size: 1 (158.3 g)
- Calories 548.3
- Total Fat - 51.7 g
- Saturated Fat - 15.2 g
- Cholesterol - 87.4 mg
- Sodium - 1303.7 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 17.7 g
- Calcium - 40.5 mg
- Iron - 2.1 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.1 mg
Wash the bok choy and drain it. Cut the leaves into thin strips.
Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.
Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
Stir-fry the bok choy for 30 seconds or until it is just wilted.
Add the meat, soy sauce and sherry.
Sir-fry for 2 to 3 minutes or until the meat is tender.
Add the basil and sesame oil and toss well.
Garnish with strips of red pepper, if desired.
Tips & Variations
No special items needed.