I dug into the CSA box this evening for supper. Mmmm....It's been a while since we've had stir-fry so this was especially tasty. For the meat, I used New York Strip steak because I didn't have any flank steak in the freezer. It made very tender meat and thankfully, Curtis didn't complain at all that I used a steak for stir-fry.
To make this recipe, I thinly sliced 1 lb of beef (New York strip steak or flank steak) and marinaded it for an hour in 1 T toasted sesame seeds, 1/4 c soy sauce, 2 T sesame oil, 2 T sugar, 1 minced green onion, and 2 minced cloves garlic. After the beef marinaded for an hour, I began stir-frying the meal. It is easiest to make if everything is chopped before you start cooking. In a large skillet, I heated 1 T sesame oil and then stir-fried 3 minced cloves of garlic for 2 minutes (if you choose to use fresh ginger, also include 1 1/2 T fresh minced ginger at this time). Add the beef and 1 t ginger and stir fry for 4 minutes. Add 4 c of sliced bell pepper strips and stir fry 2 more minutes. Combine 1/4 c water and 2 - 3 T soy sauce. Add to stir fry along with 4 c thinly sliced bok choy (use both stems and leaves). Cook 1 minute or until bok choy wilts. Remove from heat, stir in sesame seeds and serve on rice.
If you want a thicker sauce, increase the water to 1/2 c of cold water and stir in 1 T cornstarch and 3 T soy sauce. Stir into stir-fry and stir constantly until mixture thickens.
Everyone ate this meal. Curtis, J and I loved it. M really liked the meat, but picked out the bok choy and bell peppers.
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