Normally, the marinated meat is cooked on a grill, or broiled, but this time I decided to stir fry it. First I took several stalks of Bok Choy (easily found in my Ingles supermarket, near the cabbage) and cut the white part into 5/8" slices. I cut the leaves into smaller pieces and put them in a separate bowl from the white slices. I stir fried the white slices on rather high heat in about two tbsp of peanut oil for about 4 minutes after which I added the green leafy part to which I added crushed garlic and a bit of soy sauce. The combined slices and green parts were stir fried for an additional 2 minutes and then removed from the pan. A little more oil was added and the marinated beef (in this case very thinly sliced and marinated strip steak...I usually use skirt steak but had none in the house) was stir fried until very little red showed. The bok choy was added back to the pan. Tossed everything together and then added one tbsp. of cornstarch combined with one tbsp of cold water to thicken up the sauce. Served with jasmine rice from Sam's sprinkled with the seaweed sprinkle shown in the photo in this gallery. Note: It's really best not to use a wok for stir frying on a normal American stove. Stir frying requires high heat and the curved shape of the wok doesn't gather enough heat. I found a wonderful pan in a Korean market with a heavy flat bottom and high sides, perfect for stir fry (at least for my style of stir frying!)