- Marinate thinly sliced meat for 45 min – 1 hour
- Mix stir-fry sauce
- Wash and slice veggies
serves 4See ingredients for all components: “The beef”, “The marinade”, “The stir-fry sauce”, and “The veggies” when shopping.
- Wash each baby bok choy and pat dry with a clean towel. Slice off the end of the bok choy stem, and cut each bundle of leaves in half vertically. (You want some loose leaves, but it’s OK if the center core halves stay together. Slice any particularly big leaves in half lengthwise for less unruly chopstickfuls at dinner time.)
- Slice the green onions in 2-3 inch chunks, including white ends and green tops, then slice each chunk in half vertically. Set aside the bok choy and green onions together in a medium sized bowl.
- Slice ginger and set aside in a small dish. Press or slice garlic and set aside with the ginger. Slice the sweet onion &/or carrot, if using, and set aside in another bowl.
4. Heat wok over high heat and add a tablespoon or so of your high temperature cooking oil. Add beef and spread out so that each piece is touching part of the hot wok. Leave beef alone to cook for a couple minutes before you start moving things around (aka “stir frying”). Toss the beef around until it is cooked to your liking, approximately 3 – 4 minutes. Remove from wok and set aside on a plate.
- * The “3 Steps to Stir-Fry” are my simplification of Cecelia’s tremendously detailed (and delicious!) original recipes. If you are up for some serious stir-fry fun, seek out her book, “Chopsticks Gourmet Collection, 198 Hong Kong recipes in full colour”.
- To make slicing beef (or chicken) easier, freeze the piece of meat for 45 minutes or so first. It puts on just enough chill to make thin slicing a breeze.
- The flatiron steak comes from the shoulder/”chuck” part of the animal, and is a delicious cut of meat. If I can’t find it, I use skirt steak.
- Make ahead note: Mix the marinade and the stir-fry sauce the morning (or night) before you want to cook the stir-fry. You can also get the beef chilled (per above) and sliced the morning (or night) before. Keep the sliced beef refrigerated until about an hour before you want to cook. It is best to cook meat starting from room temperature instead of straight out of the chiller.
- Look for Hoisin or black bean sauces without high fructose corn syrup. It is possible to find sauces made with good ole sugar, you just have to read labels. I like House of Tsang brand.
- Seek out a hammered, carbon steel wok, the bigger the better. Best place to buy: an authentic Chinese market, where a great one will probably cost you $20.