---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
     3/4 lb Boneless tender beef steak
            Rib eye or top loin)
       3 tb Lite soy sauce, divided
       1 tb Cornstarch
       1 tb Dry sherry
       1 ts Minced fresh ginger root
       1    Clove garlic, minced
     3/4 c  Water
       2 ts Cornstarch
     1/2 lb Bok choy cabbage or romaine
       2 tb Oil, divided
       1    Med. onion, cut into 1/2
       1 tb Slivered fresh ginger root
   Cut beef across grain into thin slices.  Combine 1 Tb.
   each lite soy sauce, cornstarch and sherry with minced
   ginger and garlic in medium bowl; stir in beef.  Let
   stand 30 minutes.  Meanwhile, combine water, 2 tsp.
   cornstarch and remaining 2 Tb. lite soy sauce; set
   aside.  Separate and rinse bok choy; pat dry.  Cut
   leaves crosswise into 1 strips, separating stems from
   leaves. Heat 1 Tb. oil in hot wok or large skillet
   over high heat. Add beef and stir-fry 1 minute;
   remove.  Heat remaining 1 Tb. oil in same pan. Add
   onion and slivered ginger; stir-fry 2 minutes.  Add
   bok choy stems; stir-fry 1 minute longer.  Add beef
   and soy sauce mixture; cook and stir until sauce boils
   and thickens.  Serve immediately.
   Serves:  4 From: Kikkoman recipe booklet Posted by:
   Debbie Carlson - Cooking Echo