Stir-Fry with Beef and Caramelized onions

I really like stir-fry, and this one is great with the caramelized onions and the strips of beef. I once tried cooking the beef in oil, and thought it didn’t taste as good; so I would always use butter to cook the beef in. 

Ingredients:

1 lb bok choy or Chinese (napa) cabbage, cleaned and chopped 

1/2 cup thinly sliced onions

1/2 – 1 cup of snow peas, chopped in half

1 small, boneless, steak, sliced 1/4-1/2 inch thick

2 chopped shallots or green onions

1 clove minced garlic

1 - 2 Tbs. of sesame oil

1/4 -1/2 cup red wine vinegar

2 Tbs. olive oil

2 - 4 Tbs. butter

1 1/2 Tbs. sugar

1 1/2 - 2 Tbs. balsamic vinegar

2 - 3 garlic scapes (optional)

1 bell pepper, cut into 1/2-inch strips

~Slice the beef, and put in a bowl with shallots or green onions, garlic, olive oil, and red wine vinegar. Let marinate for 2 – 4 hours.

In a frying pan, or wok, heat butter over medium - high heat until hot. Put in a few pieces of meat and fry on each side for approximately 30 seconds; make sure they are cooked inside. Add more butter if it is needed. Repeat until all of the meat has been cooked; transfer to a plate, and set aside.

In the frying pan or wok, heat up the sesame oil, and add the garlic scapes, bok Choy, pepper, and peas (if it all does not fit at once, don’t worry, the bok Choy will cook down and leave room for the rest of the bok Choy, etc. to be added at a later time). Do not over cook the bok choy (don’t leave it crunchy either).

In a small frying pan, heat the balsamic vinegar and sugar over medium heat. Add the onions, and cook until sticky and brown. Take off heat.

Combine the bok Choy mixture, beef, and caramelized onions. Season with salt and pepper. Serve with rice and soy sauce.