Northern Beef

• 1 pound beef (flank, rump, sirloin), sliced 1/2 by 2 by 3 inch strips
• 2 cups bok choy cut in 1 1/2 inch squares
• 1 small onions halved and cut into 1 1/2 inch squares
• 1 clove garlic minced
• 2-3 gratings ginger
• 2 tablespoons vegetable oil for frying
• 1/2 tablespoon honey
• 1 tablespoon sherry wine
• 1 tablespoon soy sauce, tamari
• 1 tablespoon soybean condiment (mein see) or substitue 5-6 drops tabasco sauce
• 1/2 cup water
• 1/2 tablespoon cornstarch
• 1 dash monosodium glutamate , optional
• 1 dash chinese five spice powder
• 1 dash salt

1. Mix gravy ingredients in a small bowl.
2. Set aside.
3. Heat wok on high heat.
4. Add 1 tablespoon oil.
5. Slosh around.
6. Add vegetables and stir-fry until half done about 2 minutes.
7. Remove to platter.
8. Clean wok.
9. Reheat over high heat.
10. Add 1 tablespoon oil.
11. Slosh around.
12. Add beef, garlic and ginger.
13. Toss-fry for about 3 minutes and when meat is pinkish add gravy ingredients.
14. Stir-fry another minute or so until thickened.
15. Add precooked vegetables.
16. Toss-fry another minute to blend and heat through.

beef, bok choy, onions, garlic, gratings ginger, vegetable oil, honey, sherry wine, soy sauce, soybean condiment, water, cornstarch, glutamate, chinese five spice, salt

Taken from recipeland.com/recipe/v/northern-beef-46178 (may not work)