Beef And Bok Choy

This is out of my asian cookbook...you can substitute baby bok choy if desired.

Wash the bok choy and drain it.

Cut the leaves into thin strips.

Heat 1 tablespoon oil in a frying pan or wok.

Add the garlic and stir-fry for 30 seconds.

Heat the remaining oil.

Add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through.

Remove the meat from the pan.

Stir-fry the bok choy for 30 seconds or until it is just wilted.

Add the meat , soy sauce and sherry.

Sir-fry for 2 to 3 minutes or until the meat is tender.

Add the basil and sesame oil and toss well.

Serve immediately.

Garnish with strips of red pepper , if desired.

bok choy, oil, garlic cloves, rump steak, soy sauce, sweet sherry, fresh basil, sesame oil