Ingredients
-
1
-
-
1
-
1
-
1
-
1
-
1/2
-
1
-
6
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Pat Steak Dry With Paper Towels. Partially Freeze Beef, About 15 Minutes, in Order to Make Slicing It Easier. Then, Using Sharp Knife, Cut Steak in Half Lengthwise, Then Cross-Wise, on Diagonal, Into Slices 1/8 Inch Thick; Set Aside. |
|
2
Done
|
in Large Shallow Bowl, Toss Steak Slices With 1 Tablespoon Peanut Oil, Salt, Sugar, Pepper and Minced Garlic; Mix Well. Let Stand at Room Temperature 15 Minutes. Rinse Snow Peas Under Cold Water; Drain. With Fingers, Remove Stem Ends and Strings; Do not Shell. |
|
3
Done
|
Prepare Bok Choy: Cut Base from Stalk; Discard. Cut Stems Into 1/4-Inch Diagonal Slices; Cut Leaves Into 1-Inch Pieces. Wash Stems and Leaves Separately; Dry on Paper Towels. Wash Green Onions; Pat Dry; Trim Off Roots and Green Tops; Cut Into 1/2-Inch Diagonal Slices. |
|
4
Done
|
in Small Bowl, Combine Cornstarch, Water, Sherry and Soy Sauce; Mix Well; Set Aside. Fill an 8-Quart Kettle With Water and Bring to the Boil; Add Chinese Noodles or Spaghetti and Cook as Package Label Directs; Drain, and Keep Warm. |
|
5
Done
|
Heat 1 Tablespoon Peanut Oil in Large, Heavy Skillet or Wok. Add Green Onion; With Slotted Spoon, Stir-Fry 1 Minute. Add Snow Peas, Water Chestnuts, Bok-Choy Stems and Beef Broth; Cook, Covered, Over High Heat 2 Minutes. Remove Vegetables and Liquid from the Pan. |
|
6
Done
|
Add 2 Tablespoons Oil and the Beef; Stir-Fry Over High Heat 2 Minutes. Return Cooked Vegetables and the Corn to Skillet; Add Bok-Choy Leaves; Stir in Cornstarch Mixture; Cook Until Sauce Is Thickened. Add Noodles, and Toss Gently. |
|
7
Done
|
Serve on Pre-Warmed Platter. |
