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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) piece beef tenderloin |
2 tablespoons soy sauce |
2 tablespoons sugar |
1 tablespoon medium-dry sherry |
1 1/2 teaspoons asian sesame oil |
2 teaspoons cornstarch |
1 1/2 pound baby bok choy |
2 tablespoons soy sauce |
3 tablespoons medium-dry sherry |
1 teaspoon balsamic vinegar |
1 cup vegetable oil |
1 1/2 tablespoons minced garlic |
1 tablespoon minced peeled fresh ginger |
accompaniment: rice |
Directions:
1. Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
2. Make marinade and marinate meat: Stir together marinade ingredients in a medium bowl until sugar is dissolved.
3. Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
4. Blanch bok choy: Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
5. Fry beef: Stir together soy sauce, Sherry, and vinegar.
6. Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
7. Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
8. Stir-fry beef and bok choy: Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.
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