I had to improvise slightly with this one. Some of my bok choy had started to go off, so I had to supplement with some other veggies. I added a bell pepper and an onion to bring it back up to the 450g the original recipe called for. I actually really like this mix. I think having a mix of veggies was nicer than having just the beef and bok choy. I also added a bit of sugar to help balance out the flavours.

Beef & Bok Choy Stir-Fry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. shaoxing wine (绍兴酒)
• 1 Tbsp. light soy sauce
• 1/2 tsp. spicy bean paste (辣豆瓣酱)
• 1/2 tsp. sugar
• 1 Tbsp. canola or peanut oil, divided
• 300g baby bok choy, quartered
• 1 bell pepper, sliced
• 1 onion, sliced lengthwise
• 2-3 cloves garlic, minced
• 1 Tbsp. minced ginger
• 450g thinly sliced steak

Directions

1. Combine shaoxing wine, soy sauce, bean paste, and sugar and set aside.
2. Heat wok over medium-high heat.
3. Drizzle in 1/2 Tbsp. oil and swirl to coat.
4. Add the bok choy, bell pepper, and onion and stir-fry until tender-crisp (2-3 minutes).
5. Transfer veggies to a bowl and add the remaining 1/2 Tbsp. of oil to the wok.
6. Add the garlic and ginger and stir-fry for 30 seconds.
7. Add the beef and stir-fry for ~2 minutes.
8. Return the veggies to the wok and toss to combine.
9. Add the wine mixture and stir-fry for another minute or two.