Active Time

　　25 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 (main course) servings

　　1 (1-pound) piece beef tenderloin

　　

For marinade

2 tablespoons soy sauce

　　2 tablespoons sugar

　　1 tablespoon medium-dry Sherry

　　1 1/2 teaspoons Asian sesame oil

　　2 teaspoons cornstarch

　　1 1/2 pound baby bok choy

　　2 tablespoons soy sauce

　　3 tablespoons medium-dry Sherry

　　1 teaspoon balsamic vinegar

　　1 cup vegetable oil

　　1 1/2 tablespoons minced garlic

　　1 tablespoon minced peeled fresh ginger

　　Accompaniment: rice

　　

Step 1

Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.

　　

Make marinade and marinate meat:

Step 2

Stir together marinade ingredients in a medium bowl until sugar is dissolved.

　　

Step 3

Add beef, tossing to coat, and marinate 30 minutes to 1 hour.

　　

Blanch bok choy:

Step 4

Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.

　　

Fry beef:

Step 5

Stir together soy sauce, Sherry, and vinegar.

　　

Step 6

Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.

　　

Step 7

Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.

　　

Stir-fry beef and bok choy:

Step 8

Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.