Servings: 4 | Prep 10 mins | Cook: 20 mins
Nutritional information: (average serve)
- Calories: 247
- Protein: 25.5g
- Carbs: 6.3g
- Fat total: 12.8g Saturated Fat: 4g
Ingredients:
350-400g beef flank steak, trimmed
1 tablespoon minced fresh ginger
1 ½ teaspoons reduced-sodium soy sauce
1 teaspoon dry sherry plus 1 Tbsp., divided
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons oyster-flavoured sauce
1 tablespoon vegetable oil
500g baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
3 tablespoons unsalted chicken broth
Method:
Step 1
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices.
Step 2
Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
Step 3
Combine oyster-flavoured sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
Step 4
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
Step 5
Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes.
Step 6
Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.