Directions:
Cut beef across grain into thin slices.
Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl,stir in beef.
Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside.
Separate and rinse bok choy; pat dry.
Cut leaves crosswise into 1″ strips, separating stems from leaves.
Heat 1 Tb. oil in hot wok or large skillet over high heat.
Add beef and stir-fry 1 minute; remove.
Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes.
Add bok choy stems; stir-fry 1 minute longer.
Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately.