Beef with Bok Choy and Scallion - CSA|365

Ingredients

• 1 pound package of Springdell Beef Sirloin Tips, partially thawed and sliced very thinly against the grain
• Cornstarch to coat (about 1 tbsp)
• 1-3 tablespoons canola oil
• 1 inch piece of ginger, shaved into thin slices
• 2 minced garlic cloves
• 1 head of pak choi, rinsed and coarsely chopped, white and green parts seperated
• 2 tablespoons of rice wine
• 2 tablespoons of oyster sauce
• 2 tablespoons chopped scallion
• Gently pat the beef slices dry and toss in the cornstarch to lightly coat (this is a great time to start cooking the rice as the beef absorbs the starch)
• Heat a wok or a large skillet before adding 1 tbsp of the oil
• When the oil is hot, add the beef and stir fry for about one minute. This can be done in batches to avoid crowding the pan, setting aside the browned beef onto a plate.