• Nicole Shelly

Beef with Broccoli and Bok choy

When we moved to the Lehigh Valley I had been a vegetarian for 10 years. I had no idea how to cook any type of meat. It worked out well though because I was tired of cooking tofu and beans 50 different ways. The key to this meal is to cut the beef across the grain and use the side of a knife to flatten it.

3/4 lb beef - I used brisket, cut into thin strips against the grain and flattened

1 head broccoli, chopped into large peices

2 handfuls baby bok choy

2 cloves garlic, minced

1 inch piece ginger, minced

1/2 cup soy sauce

1 T. sesame oil

1 T. cornstarch dissolved in water

oil for cooking

1. Combine the beef, garlic, ginger, soy sauce, sesame oil, cornstarch mix and marinate for 30 minutes.

2. Heat a wok over high heat and add some oil. Add the beef leaving most of the marinade behind. Stir fry until cooked through.

3. Transfer the beef to a bowl and add a little more oil to the wok. Add the brocccolini and stir fry, add the bok choy and stir. Add the beef back in and combine.

4. Serve over rice with a side of mustard greens.

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 Steve Shelly       267-671-5340

 Nicole Shelly      267-496-6303



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