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.
1. 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.
2. 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.
3. 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.
4. Place on a platter and garnish with cashews, green onions and cilantro.
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
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
1/2 cup coarsely chopped cashews
1 large green onion, chopped
1/4 cup chopped cilantro
Nutritional Analysis per Serving
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.
Nutrition Watch: Bok choy is a great source of vitamin C, calcium and vitamin A.