g BEEF BOK CHOY STIR FRY - Big Horn Olive Oil Company
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BEEF BOK CHOY STIR FRY

1 1/2 LB. RIB EYE STEAK, THINLY SLICED

SEA SALT AND BLACK PEPPER

ONIONS, CHOPPED

MUSHROOMS, SLICED

BAMBOO SHOOTS

WATER CHESTNUTS, SLICED

1 CUP FRESH BEAN SPROUTS

10 HEADS BABY BOK CHOY, CHOPPED

1/4 CUP WATER

1/4 CUP LOW SODIUM SOY SAUCE

2 TBS. BIG HORN CHAMPAGNE WINE VINEGAR

2 TBS. BIG HORN HONEY GINGER BALSAMIC VINEGAR

1/4 TSP. POWDERED GINGER

IN A BOWL, MIX THE SOY SAUCE, BIG HORN CHAMPAGNE WINE VINEGAR, BIG HORN HONEY GINGER BALSAMIC VINEGAR AND GINGER.

HEAT THE OIL IN A LARGE SKILLET OVER HIGH HEAT. ADD THINLY SLICED STEAK. SEASON WITH SEA SALT

AND PEPPER. COOK 3-4 MINUTES TURNING OFTEN.

WHEN COOKED TRANSFER COOKED STEAK TO A PLATE.

TO THE SKILLET, ADD THE ONIONS, MUSHROOMS, BAMBOO SHOOTS AND WATER CHESTNUTS. COOK FOR ABOUT 1 MINUTE. ADD BOK CHOY, BEAN SPROUTS AND  ¼ CUP WATER, COVER AND SIMMER 2 TO 3 MINUTES.

ADD STEAK (AND JUICES) AND SAUCE. STIRRING OFTEN ABOUT 1 -2 MINUTES. SERVE OVER RICE OR BED OF SPINACH.