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Ingredientes
- 325 gm /12 ounce Rump Steak
- 2 Tbsp. Soy Sauce
- 3 tsp Cornflour (cornstarch) (divided use)
- 1 Tbsp. Dry Sherry
- 1 tsp freshly grated Ginger
- 1 x Garlic Clove, crushed
- 180 ml /6fl.ounce. Water
- 175 gm /6 ounce Bok Choy or possibly Cos Lettuce
- 2 Tbsp. Vegetable Oil
- 1 med Onion, thickly sliced
- 1 Tbsp. fresh Ginger, finely shredded
Direcciones
- 1. Cut beef into thin slices about 5 cm/2 inches long.
- 2. In a large mixing bowl, blend together 1 Tbsp. of the soy sauce, 1 tsp. of the cornflour, the sherry, grated ginger and garlic. Add in the beef, mix well, cover and allow to stand for 30 min.
- 3. Meanwhile, combine the water, remaining cornflour and remaining soy sauce
- In a small bowl and set aside.
- 4. Separate the bok choy or possibly lettuce into leaves, wash well under cool running water and dry on kitchen paper then cut the leaves crosswise into 2.5 cm/1 inch strips, removing the midribs.
- 5. Heat 1 Tbsp. of the vegetable oil in a large frying pan or possibly wok till very warm then add in the beef and stir-fry 1 minute. Remove the meat from the pan and set aside.
- 6. Heat the remaining vegetable oil in the pan, add in the onion and shredded ginger and stir-fry for 2 min.
- 7. Add in the bok choy and stir-fry for a further 1 minute then add in the beef and soy sauce mix mixing well. Cook over a high heat, stirring constantly, till the sauce thickens. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 344g | |
| Calories 376 | |
| Calories from Fat 247 | 66% |
| Total Fat 27.96g | 35% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1911mg | 80% |
| Potassium 678mg | 19% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.9g | 5% |
| Protein 6.41g | 10% |
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