Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon sesame oil and remaining beef.

2 baby bok choy (about 8 ounces), coarsely chopped . 1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

1 lb (450g) beef (sirloin or flank steak), thinly sliced; 1 medium onion, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 ...

1. In a large bowl that will hold all the meat, mix the baking soda and water to blend them. Add the beef squares and mix well. Cover and set aside for 15 minutes.

Add the mixed vegetables and stir-fry for 1 minute, or until vegetables are crisp-tender. Add the Shaohsing rice wine, then add the cooked udon and toss together well.

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Add the pre-mixed sauce, stir and bring to a boil. Cook 2-3 minutes or until it starts to slightly thicken. Add the beef back to the pan and stir to coat the beef.

Toss in mixed vegetables; stir-fry for 3–4 minutes. Add the oyster sauce mixture and cook for another 2 minutes, stirring well. 4) Serve: Serve the stir-fry with the kombu rice.