An Asian Twist to Beef! Bok Choy and Chow Mein make a Mouth Watering Dinner!

• ¼ cup (50 ml) soy sauce

• 1 Tbsp. (15 ml) Asian chili sauce

• 12 oz beef fast-fry cutlets or round, blade, sirloin tip or sirloin cut in thin slices across grain

• 5 cups (1.25 L) chicken broth

• 3 slices gingerroot

• 2 garlic cloves, sliced

• 2 cups (500 ml) sliced bok choy or shredded spinach leaves

• Half a 350 g pkg. refrigerated fresh steamed chow mein noodles

• ¼ cup (50 ml) EACH slivered sweet red pepper or carrot and diced green beans

• Chopped green onion

• Fresh cilantro

• Sesame oil

1. Combine soy sauce & chili sauce in large sealable freezer bag. Add beef strips & set aside.

2. Combine chicken stock , gingerroot & garlic in stock pot; bring to boil over med.-low heat. Reduce & simmer for 5 minutes.

3. Stir in bok choy & noodles; return to simmer & cook for 3 minutes. Add beef & its marinade; return to simmer & cook for 3 minutes or until beef is just pink inside & noodles are tender.

4. Transfer about 1 cup (250 ml) noodles, meat & bok choy with tongs to each of 4 serving bowls. Top each with sweet red pepper, green beans, onion & cilantro to taste & about 1 cup (250 ml) hot broth. Finish each with a few drops of sesame oil.

Yield: 4 servings. Prep: 5 minutes. Cooking: 10 minutes.

(Source: Beef Information Centre)

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