Photo by Gwénaël Le Vot
Serves 4
1 pound flank steak, sliced thin across the grain
2 tablespoons tamari or soy sauce, divided
Pinch cornstarch (about ⅛ teaspoon)
1½ tablespoons peanut oil
8 small heads baby bok choy, halved and dark leaves removed from bulbs
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons oyster sauce
1 teaspoon sesame oil
In a medium bowl, toss beef with 1 tablespoon soy sauce and cornstarch. Heat oil in a skillet or wok over high heat; sear beef for 3–4 minutes until browned. Remove and set aside. Add bok choy bulbs, garlic and ginger; stir-fry for 2 minutes. Add bok choy leaves and ¼ cup water; cover and steam for 1–2 minutes. Return beef to skillet. Add oyster sauce and remaining soy sauce. Toss to coat and drizzle with sesame oil.
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