BEEF, MANDARIN AND BOK CHOY STIR-FRY

Beef, Mandarin and Bok Choy Stir-fry image

Provided by bluemoon downunder

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

400 g rump steak, thinly sliced
2 garlic cloves, crushed
salt & freshly ground black pepper
fresh ginger, grated, to taste
2 tablespoons soy sauce, low sodium
1 tablespoon medium-dry sherry
2 tablespoons peanut oil
2 medium yellow onions, sliced into quarters and then each quarter halved
2 mandarin oranges, juice of
1/2 cup chicken stock
3 cups baby bok choy, halved and sliced
2 mandarin oranges, peeled and broken into segments
20 snow peas

Steps:

Slice the steak into thin strips and place in a bowl. Add the crushed garlic and season to taste with salt, freshly ground black pepper and grated fresh ginger. Cover the meat with soy sauce. Add the dry cooking sherry. Stir together, cover and place in the fridge, for several hours or preferably overnight. The longer the meat marinates the better.
Heat a little of the oil in a non-stick wok or large non-stick sauté pan.
Fry the onion, until it begins to soften, remove and set aside.
Add the rest of the oil to the wok, and on a very high heat, keeping the beef strips moving constantly, fry the meat, so that it is browned on all sides and the juices are sealed inches.
Slightly lower the heat and return the onion to the pan.
Add the mandarin juice.
Cook down for a few minutes until the liquid begins to reduces.
Stirring constantly, slowly add the chicken stock, a little at a time, and continue to cook down to reduce the liquid.
Once the liquid has reduced to almost nothing (no more than say a tablespoon), add the bok choy and the mandarin segments.
Turn the heat down and, still stirring and tossing gently, cook until the vegetables are cooked as you like them. Remember: less is best!
Still tossing gently, add the snow peas to the wok for the last 30 seconds.
Remove from the heat.
Serve in four serving bowls over steamed rice.