nonstick cooking spray
1/2 pound well-trimmed round steak or meat, cut
in 1/4-inch cubes
1 cup barley
2 teaspoons minced garlic (about 2 cloves)
4 cups beef broth or water, divided
3 tablespoons soy sauce, divided
2 teaspoons cornstarch
2 tablespoons sherry, stir to coat
1 tablespoon oyster sauce
4 cups coarsely julienne sliced bok choy
1 tablespoon oil
1 6-ounce bottle straw mushrooms, drained
Preheat large skillet over medium-high heat.
Spray skillet with nonstick spray and add bed.
Saute until brown on all sides.
Add barley and garlic, stuir to coat with pan drippings.
Add 3-1/2 cups beef broth or water and 2 tablespoon soy sauce.
Bring to a boil and reduce heat to simmer.
Cover and simmer over low until liquid has been absorbed and
the barley is al dente and meat is tender, about 35 to 40 minutes.
Add more liquid during cooking, if needed, to prevent sticking.
If barley seems too chewy, add more liquid and continue to cook
until desired tenderness.
In a small bowl, combine remaining 1/2 cup beef broth and tablespoon
soy sauce, cornstarch, sherry, and oyster sauce to make cooking sauce.
Stir to dissolve cornstarch; set aside.
Meanwhile about 10 minutes befire barley is cooked, prepare bok choy
in wok or large skillet, heat 1 tablespon oil.
Add bok choy and stir-fry until leaves are wilted, 2 to 3 minutes.
Add mushrooms and oyster sauce mixture reduce heat, and cook
until sauce thickens 1 to 2 minutes.
Spoon bok choy over barley-beef mixture and serve.
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