East-West Stir Fry

• 6 tablespoons olive oil
• 1 pound beef, flank steak (london broil) thinly sliced
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic salt
• 4 tablespoons oyster sauce
• 1/2 cup chinese (xiao xiang) wine
• 1 pound bok choy cut bottoms, seperate leaves

1. In a wok, heat 3 tablespoons of the olive oil.
2. Add steak, 1/4 teaspoon each of the seasoned salt and garlic salt, 2 tablespoons of the oyster sauce, and 1/4 cup of the wine.
3. Stir fry until steak is medium-rare.
4. Place in a large serving dish.
5. In the same wok, heat the remaining 3 tablespoons of olive oil.
6. Add the bok choy, the remaining 1/4 teaspoon seasoned salt and garlic salt, the remaining 2 tablespoons oyster sauce, and the remaining 1/4 cup wine.
7. Cover and simmer for a minute or until leaves are wilted.
8. Place bok choy on steak.
9. Serve hot.

olive oil, beef, salt, garlic salt, oyster sauce, chinese, bottoms

Taken from recipeland.com/recipe/v/east-west-stir-fry-33964 (may not work)