Bok choy and beef stir-fry
Chinese cuisine · Souped Up Recipes · ♥ 8.7K likes · 287.1K views · 18 min video
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Read about steaks in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g beef
Slice 250 grams of beef into strips then into thin small pieces.
- 1 tsp dark soy sauce
- ¼ tsp ground black pepper
- ¼ tsp baking soda
- 1 tbsp cornstarch
- 1 whole egg white
Marinate with one teaspoon dark soy sauce, a quarter teaspoon ground black pepper, a quarter teaspoon baking soda, one tablespoon cornstarch and one egg white, mixing and massaging the meat a few minutes until sticky.
- 1 tbsp cooking oil
- baby bok choy
Wash the baby bok choy, tear the leaves off, stack and cut into bite-sized pieces, separating stems and leaves.
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tbsp oyster sauce
- 1 tsp dark soy sauce
Combine one tablespoon soy sauce, one tablespoon brown sugar, half a tablespoon oyster sauce and one teaspoon dark soy sauce for the stir-fry sauce.
Beef stir-fry: bok choy and sauce
- oil
Heat the wok over high until smoking hot, add a drizzle of oil and swirl, then add the beef, spread it out and stir fry a minute until most of it has changed colour.
- Chinese cooking wine
- 1 tbsp minced garlic
Add a drizzle of Chinese cooking wine down the side of the wok to deglaze, then the bok choy stems and one tablespoon of minced garlic, and cook two minutes until slightly soft.
Pour the stir-fry sauce down the side of the wok so it caramelizes and keep stirring about a minute until the stems are cooked through.