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Spicy Thai Beef with Baby Bok Choy
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A quick and easy dinner which also packs well for picnics and is tasty at room temperature too.

20 - 30 minutes

10 minutes

4 to 6

Ingredients
1 lb. flank steak, trimmed and sliced into thin slivers
4 scallions, diced
4 baby bok choy
1/2 each--red pepper and yellow pepper, sliced into slivers
1 cup broccoli florets
1/2 tsp. garlic, chopped fine
1 tsp. fresh ginger, sliced into slivers

1/2 c. canola or peanut oil for stir fry.

Sauce: 1/4 c soy sauce, 3 tblsp. cream sherry, 1/8 c gingerale flat, 1/4 tsp. chinese 5 spice powder, 1 tsp. Thai hot chili paste for medium heat or 2 tsp. for hot heat, 1 tsp. cornstarch.



Directions
First, prepare Jasmine rice according to box directions.
Next...Prepare meat--slice into thin slivers. Dust meat with cornstarch. Set aside.
Wash and prepare vegetables.
Mix ingredients for the sauce in a 2 cup measure. Stir well.
Set aside.

Heat wok w/oil on high heat. First sautee meat w/the garlic and ginger in 2 batches until browned but not overcooked. Set aside on plate. Next add all vegetable and stir fry for approx. 3 - 4 minutes. Add the prepared sauce and cook until sauce thickens about 1 minute add beef and toss.
Serve over Jasmine rice.
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