Beef and Gai Choy Stir Fry
Category
Entree
Servings
4 servings
Prep Time
4 hours 5 minutes
Cook Time
12 minutes
Author:
Chef Chris Faulkner

Ingredients
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8 ounces Top Sirloin, cut into 1/4 inch thick strips
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3 tablespoons Soy Sauce
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1 tablespoon Sherry
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1 tablespoon Brown Sugar
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1 tablespoon Sesame Oil, oriental
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3 cloves Organic Garlic, large
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1 Ginger Root, 2 inch pieces, minced
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1 tablespoon Peanut Oil or other Vegetable Oil
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2 cups Chinese Pea Pods
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6 Organic Green Onions, cut into 1 inch long pieces
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1 teaspoon Cornstarch
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1/2 cup Organic Green Onions, thinly sliced
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1 cup Organic Broccoli, cut into florets
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1 cup Organic Red Bell Pepper, thinly sliced
Directions
Combine the first 7 ingredients in a leak-proof zipper bag or covered baking dish and refrigerate 4 hours or overnight.
Cook broccoli in a small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool. Drain on paper towel or in colander.
Heat oil in wok or heavy large skillet over high heat. Using a slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok.
Add broccoli, gai choy, pea pods, green onions, and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok.
Add beef and stir-fry until liquid boils and thickens about 1 minute.