1 lb beef, cut into bite sized strips (ribeye, round steak, etc).
3 Tbsps rice wine (Shaoxing).
1 Tbsp dark soy sauce.
1/2 tsp garlic powder.
1/4 tsp white pepper.
2 tsps cornstarch.
1 head bok choy cut into bite sized pieces, stalks and leaves.
1/2 yellow onion, sliced thin.
1/2 lb white mushrooms, sliced.
6 dried black mushrooms, soaked in hot water, squeezed dry, stems removed and sliced.
1/2 cup straw mushrooms.
20 snow pea pods, cut into thirds.
8 green onions, cut into 1/2 inch lengths, white parts and 1/2 green parts.
1 can, 14 oz lower sodium chicken broth (I like Swanson Natural Goodness).
2 Tbsps dark soy sauce.
2 Tbsps oyster sauce.
2 tsps sugar.
3 Tbsps cornstarch cooking oil for stir frying (I use canola).
1/3 cup water.
1 tsp dark sesame oil.
2 to 3 cups white rice, cooked (optional).
Mix marinade ingredients and add beef, stirring to coat well. Set aside to marinate (about 15 -20 minutes). If you are serving rice with your meal, now is a good time to start it cooking.
Mix the sauce ingredients until the cornstarch is dissolved. Set aside.
Heat the wok and add 1 Tbsp oil. When oil is hot, add bok choy and stir fry for 1-1/2 minutes. Add the 1/3 cup water and cover the wok. Let the bok choy steam for 1 1/2 to 2 minutes. Drain in a colander and set aside.
Wipe out the wok and add 1 Tbsp oil. When the oil is hot, add the onion and dried mushrooms and stir fry 2 minutes. Add to the bok choy in the colander, along with the straw mushrooms.
Wipe out the wok and add 2 Tbsp oil. When hot, add the sliced white mushrooms and stir fry until almost done ( the mushrooms will turn darker and release some of their moisture). Add the snow pea pods and green onions. Stir fry for about 1 minute, until the snow peas and green onions turn a brighter green. Add to the colander.
Wipe out the wok and add 2 Tbsp oil. When hot, add the beef after draining its marinade. Stir fry until the beef is almost cooked through (about 2 minutes). Give the sauce a stir to remix the cornstarch and add it to the beef in the wok. Cook and stir until the sauce is thickened and the cornstarch has turned clear (2 to 3 minutes). Add the vegetables and stir to coat everything evenly with the sauce.
Serve over rice.