beef and chinese vegetable stir fry

3/4 pound lean beef (top round or sirloin) cut into 1″ x 3″ pieces
1 tablespoon soy sauce
3/4 cup beef broth
4 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon fresh ginger, minced
2 tablespoons dry sherry
1 clove garlic, minced
2 tablespoons oil
1/4 cup water
1/4 pound snow peas
6 cups Bok choy, chopped (separate stems and leaves)

Slice meat thinly. Slicing is easier if it is partially frozen. Marinate meat in 1 tablespoon soy sauce while preparing the rest of the dish. Mix cornstarch and broth. Add remaining soy sauce, ginger and sherry. Set aside. Heat oil in wok or skillet. Add garlic and stems of greens. Cook, stirring for 1 minute. Add leaves and water. Cover and steam 2 minutes. Set vegetables aside. Add 2 tablespoons oil, heat and brown meat about 3-4 minutes. Add snow peas. Stir in vegetables and add broth mixture. Stir until broth thickens.

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