1 ½ LBS. SIRLOIN STEAK
3 C CHOPPED BOK CHOY
4 TBSP. CANOLA OIL
4 TSP SESAME OIL
1 TBSP. CHILI PASTE (ASIAN)
1 TSP CHIPPED GARLIC
2 TBSP. SOY SAUCE
2 TSP TOASTED SESAME SEEDS
4 TBSP. STIR FRY SAUCE
½ TSP PEPPER
HOT COOKED RICE
SLICE SIRLOIN INTO THIN STRIPS. PAT BEEF DRY. HEAT2 TBSP. CANOLA OIL IN A LARGE SKILLET. CAREFULLY ADD BEEF AND STIR FRY UNTIL GOLDEN. REMOVE COOKED BEEF TO A PLACE AND SET ASIDE. HEAT REMAINING 2 TBSP. CANOLA OIL AND ADD BOK CHOW. SAUTÉ FOR 3-5 MINUTES. ADD BEEF BACK TO SKILLET. ADD CHILI PASTE, SESAME OIL, GARLIC, SOY SAUCE, PEPPER AND STIR FRY SAUCE TO SKILLET. STIR TO COMBINE AND SAUTÉ FOR 1 MINUTE. SERVE WITH RICE AND SPRINKLE SESAME SEEDS OVER.