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Beef, bok choy and oyster mushroom stir-fry |
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This is a great stir-fry with its tender cut of beef, crisp bok choy and savory hoisin sauce. Feel free to substitute boneless chicken breast or shrimp for the beef.
SAUCE
- 1 cup chicken (or beef) stock
- 1/4 cup hoisin sauce
- 2 Tbsp low-sodium soy sauce
- 5 tsp cornstarch
- 1 Tbsp brown sugar
- 2 tsp sesame oil
- 1 1/2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
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STIR-FRY
- 12 oz grilling steak cut into i-inch cubes
- 2 Tbsp all-purpose flour
- 2 tsp vegetable oil
- 2 cups chopped oyster mushrooms
- 2 small baby bok choy, sliced (or 2 cups sliced)
- 1/2 cup sliced water chestnuts
GARNISH
- 1/2 cup coarsely chopped cashews
- 1 large green onion, chopped
- 1/4 cup chopped cilantro
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- To make the sauce, combine the stock, hoisin sauce, soy sauce, cornstarch, brown sugar, sesame oil, garlic and ginger in a small bowl. Whisk together until smooth.
- Dust the steak pieces with flour. Lightly coat a large, nonstick skillet with cooking spray and set over medium-high heat and add the oil. Sauté the steak for 3 minutes or just until browned. Do not cook through. Set aside and wipe the pan clean.
- Respray the pan and sauté the mushrooms for 5 minutes or until soft. Add the bok choy and sauté for 2 minutes or it begins to wilt. Add the sauce, water chestnuts and beef and stir-fry for 2 minutes or until the sauce thickens.
- Place on a platter and garnish with cashews, green onions and cilantro.
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Nutritional Analysis per Serving
| Calories |
314 |
| Protein |
24 g |
| Fat |
13 g |
| Saturated Fat |
3.1 g |
| Carbohydrates |
25 g |
| Cholesterol |
37 mg |
| Sodium |
600 mg |
| Fiber |
3.3 g |
Prep Time: 15 minutes
Cook Time: 12 minutes
Make Ahead: Prepare the sauce a day in advance and refrigerate.
Serves 4
Nutrition Watch: Bok choy is a great source of vitamin C, calcium and vitamin A.
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