Beef Stir Fry

First of all, you do not need a wok for a stir-fry and unless you have a burner specifically engineered for use with a wok, a conventional stovetop will never heat a wok to proper temperatures for stir frying.

First in the sauté pan: cubed beef tenderloin into hot tea oil. Once browned, out of the heat and into a bowl with minced ginger in soy sauce. Set aside.

Into the sauté pan go the onions, bell peppers, carrots and scallions. Next, minced garlic followed quickly by bok choi, mushrooms and a cup of chicken broth.

Make a slurry from a tablespoon of cornstarch and a couple tablespoons of water and mix into stir-fry. Add some soy sauce and oyster sauce to taste. Both contain enough salt that the dish probably does not need any more seasoning.

Add the cooked beef in ginger and soy sauce back in to the mix. Some cubed chicken tenderloins went into this mixture as well(optional). The sauce should be thickened by now. Turn the heat off and add the scallion greens and crunchy bits.

Stir and serve over jasmine rice with steamed shu mai for a tasty dinner.