Beef with Asian Greens Stir-Fry

This meal stretches 1 1/2 pounds of beef to feed 5 people (or 2 teenage boys). If you’re feeding fewer, you can halve the recipe.

Serves 4-5

  • 1 1/2 pounds round steak, cut across the grain in thin strips (this is easier to do if the steak is slightly frozen)
  • 3 cloves garlic, minced (divided)
  • 1 1/2 teaspoons ginger, minced
  • 1/2 cup  soy sauce
  • 7 tablespoons oyster sauce (divided)
  • 1 large head of bok choy
  • 1 large bunch of Swiss chard
  • 5 small heads of Shanghai choy (Can substitute baby bok choy or another head of regular bok choy.)
  • 3 tablespoons sesame oil (divided)
  • 3 tablespoons canola oil (divided)
  • 1 teaspoon cornstarch
  • 1/2 cup water

1. Marinate the beef in the garlic, ginger, soy sauce, and 4 tablespoons of the oyster sauce for at least a 1/2 hour. (If marinating for longer, cover and place in the refrigerator.)

2. Wash all greens and chop, discarding the thick stems.

3. Drain meat. In a large pan or wok, heat 2 tablespoons sesame oil and 2 tablespoons canola oil. When the oil is hot, add 1 clove of minced garlic and the beef. Cook, stirring often, until the meat is just cooked through, less than 5 minutes. Remove meat and set aside. Wipe out pan.

4. Reheat the pan and add 1 tablespoon sesame oil and 1 tablespoon canola oil. Add the greens, cook stirring constantly. If they don’t all fit, divide in half and add as they cook down. After they have started to wilt, add 3 tablespoons oyster sauce. To thicken the sauce in the pan, combine the cornstarch and water then add to the greens. Stir, over medium heat until the sauce begins to thicken. Add the beef and stir to combine.

5. Serve over hot jasmine rice.