Bok choy is a relative of Chinese cabbage and resembles a bunch of wide-stalked celery with its crunchy white stalks and tender dark green leaves. Its mild flavor partners well with this Asian style beef. Serve the meat mixture over rice or Chinese-style noodles.
Oxmoor House JANUARY 2008
Cut steak diagonally across grain into thin slices; set aside. Combine vinegar and next 5 ingredients in a large zip-top plastic bag; add steak, and seal bag. Let stand 10 minutes.
Heat a large nonstick skillet over medium-high heat; add steak and marinade. Cook 4 minutes or until browned. Add bok choy; sauté 3 minutes or until tender. Sprinkle with sesame seeds.
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