Quick, tasty and local, this stir-fry is quicker than calling for take-out. Serve over rice or rice noodles.

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Servings: 4

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Ingredients

  • 3 tbsp (45 mL) oyster sauce
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 2 tsp (10 mL) cornstarch 
  • 1 tsp (5 mL) Asian chili garlic sauce (or to taste)
  • 2 tbsp (25 mL) vegetable oil
  • 12 oz (375 g) Ontario Boneless Beef Grilling Steak, cut across grain into thin strips
  • 1 package (454 g) Ontario Baby Bok Choy, sliced in half lengthwise
  • 2 cloves Ontario Garlic, minced
  • 1 tsp (5 mL) each sesame oil and toasted sesame seeds
     

Instructions

In small bowl, whisk together, 1/4 cup (50 mL) of cold water, oyster sauce, soy sauce, cornstarch and chili garlic sauce. Set aside.

In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Stir-fry beef in batches for 2 minutes or until browned but still pink inside; transfer to bowl.

Add remaining oil to skillet. Stir in bok choy and garlic; stir-fry 1 minute.  Add 3 tbsp
(45 mL) of water. Cover and stir occasionally for 3 minutes or until bok choy is tender-crisp. Stir in beef with any accumulated juices and reserved sauce. Stir-fry until sauce thickens, 1 minute. Stir in sesame oil and sprinkle with sesame seeds.
 

Nutritional information

1 Serving 

  • PROTEIN: 20 grams
  • FAT:11 grams
  • CARBOHYDRATE: 5 grams
  • CALORIES: 198
  • FIBRE: 1 gram
  • SODIUM: 405 mg