Chinese Beef Stir Fry
  • 2 teaspoons freshly grated fresh ginger
  • 2 cloves garlic, minced
  • 1 medium red or orange bell pepper, cored and sliced
  • ½ medium white onion, sliced
  • 2 teaspoons canola oil
  • ½ pound top round beef, thinly sliced
  • ½ pound baby bok choy (usually 3 or 4 small ones, ends trimmed, leaves separated and cut if larger than ½ inch by 2 inches
  • 1 tablespoon soy sauce
  • 3 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • OR in place of last five ingredients, use ¼ cup House of Tsang Classic Stir Fry sauce
  1. Heat a large skillet or wok over high heat. Sauté the garlic, ginger, pepper, and onion in the oil until softened, 2 to 3 minutes. Add the beef and story fry until browned, 1 to 2 minutes.
  2. Add the bok choy, toss and cook until the bok choy just begins to wilt, 1 to 2 minutes.
  3. Blend the soy sauce, oyster sauce, vinegar, sesame oil and cornstarch in a small bowl until smooth. Add the sauce to the wok and cook, stirring constantly until sauce is thick and glossy - 1 to 2 minutes.
Recipe by Bariatric Eating at