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An Asian stir-fry dinner in 30 minutes. If you're serving with rice, be sure to start it before you begin preparing the stir-fry ingredients.
1/2 cup Kitchen Basics® Unsalted Beef Stock
2 tablespoons cornstarch
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon reduced sodium soy sauce
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 teaspoon McCormick Gourmet™ Red Pepper, Crushed
2 tablespoons vegetable oil
1 1/4 pounds boneless beef sirloin steak, cut in thin strips
2 cloves garlic, finely chopped
2 heads baby bok choy, coarsely chopped
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup shredded carrot
1 cup fresh bean sprouts
Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside.
Heat oil in wok or large skillet on medium-high heat. Add beef in batches; stir fry 1 minute or until no longer pink. Remove from wok. Add garlic, bok choy, water chestnuts and carrot; stir fry 2 minutes or until tender-crisp. Return beef to wok.
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Add bean sprouts; toss until well blended. Season to taste, as desired. Serve with cooked rice, if desired.
Nutritional Information coming soon!