Beef Stir Fry Recipe

Tonight we decided to try making a stir fry. I grew up with fond memories of making stir fry dishes with my mom and how, at the time, a wok was a cool new cooking "gadget" in our household. So when I came across this recipe in one of our cookbooks, I decided we should give it a go. We tweaked it a little by adding snow peas whereas the recipe only called for bok choy. You could really add any vegetables you want to this dish. We served it up with some white rice and it turned out really good. The sauce had a slight kick from the chili paste but was not too spicy. The recipe was quick and easy to make! Enjoy.

• 2 T dry sherry
• 1 T soy sauce
• 1/2 tsp Asian red chili paste
• 1 lb bok choy
  
• 1 T peanut oil (we used Canola if you don't have peanut)
• 2 cloves garlic, minced
• 1 T fresh ginger, minced or grated
• 1 lb flank steak, thinly sliced across the grain

1. In a bowl, combined the first 3 ingredients and set aside.
2. Heat half of the oil in a wok or nonstick frying pan over high heat. Once oil is hot, add the bok choy and cook, stirring, for about 2 minutes. Remove the bok choy from the pan.
3. Add the remaining 1/2 T oil and once oil is hot again, add the ginger and garlic and cook for about 15-30 seconds, stirring so that the garlic and ginger do not brown.
4. Add the beef and cook until the beef is no longer pink, about 2 minutes. Add back the bok choy to the pan and add the liquid mixture. Cook for about 1 min more and serve immediately with rice.