Stir-fried Beef With Three Vegetables
The Chinese believe three is a lucky number
1 pound beef (flank or top sirloin steak), thinly sliced
1/2 large red onion, chopped
1/2 cup fresh mushrooms, washed and thinly sliced
2 bok choy stalks, leaves separated, leaves and stalks cut diagonally
1 clove garlic, crushed and chopped
1 piece ginger, sliced
2 green onions, sliced diagonally (optional)
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon sesame oil
1 tablespoon cornstarch
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry
juice from the stir-fried meat
Oil for stir-frying
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 - 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.