Sesame Beef and Bok Choy

We had gotten some baby bok choy at the Asian market the other day, and needed to use it up, so we looked up a couple of recipes for how to cook it, and this is what we came up with. It turned out to be a really nice flavor with the sesame, mushrooms and beef. The beef we used was a teres major cut (from the shoulder, very tender) from our local butcher, and it turned out brilliantly.

Ingredients

• 4-5 baby bok choy
• 4-5 cloves garlic, minced
• 3 tsp grated fresh ginger
• Mushrooms, chopped roughly or sliced
• 2 scallions, chopped
• About 1 lb (450 grams) flank steak, skirt steak or teres major, sliced thinly
• 1 tbsp soy sauce
• 3 tsp oyster sauce
• 2 tbsp mirin
• 2 tsp hot chili flakes in oil
• Several tbsp sesame oil
• 2 cups medium-grain white rice

Directions

1. In a rice cooker, set 2 cups of medium-grain glutenous white rice cooking
2. Chop off the base of each baby bok choy, and separate each leaf. Rinse under cold water.
3. In a wok or heavy iron skillet, heat up a couple tablespoons of sesame oil over medium heat.
4. Once oil is hot, add scallions and mushrooms, salt and pepper to taste, and saute for about a minute. Add a tablespoon or two of water, and cover to let steam for about 1-2 minutes, until mushrooms are softened.
5. Remove mushrooms and scallions from pot, and add another couple tablespoons of sesame oil.
6. Once the oil is hot, add garlic and ginger, and saute until the garlic softens.
7. Add the bok choy, and toss in the oil so as much of it gets coated as possible.
8. Add a few tablespoons of water, then cover and let steam until the bok choy is soft.
9. Drain the liquid from the bok choi, remove the bok choy to an oven-proof platter or dish, and mix with the mushrooms and scallions.
10. Add yet another couple tablespoons of sesame oil to the pan.
11. Once the oil is hot, start placing strips of beef in the pan, and saute for about a minute on either side, depending on thickness - until they are just done all the way through, even slightly pink still is fine.
12. Remove the strips of meat from the pan as they finish and place atop the bok choi.
13. Set oven on warm, and place the bok choi and meat in the oven.
14. With the meat drippings still in the skillet, heat it back up over medium heat with another 2 tbsp sesame oil.
15. Add about 1 clove garlic, and 2 tsp grated ginger to the pan, and saute until garlic softens.
16. Add oyster sauce, mirin, and chili flakes in oil, and reduce over medium-high heat until you get a slightly syrupy sauce.
17. Remove bok choi and meat from the oven, and pour the sauce over top.
18. Sprinkle toasted sesame seeds on top for garnish.
19. Serve over your white rice.