Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, taiwanese velveted beef, egg, and bok choy stir-fry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
White bok choy 小白菜 is a popular Chinese vegetable used in stir fry. It has a white watery stem with green leaf at the top. White bok choy can be used in.
Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook taiwanese velveted beef, egg, and bok choy stir-fry using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:
- Make ready 2 head Bok choy
- Get 150 grams Beef
- Prepare 3 Egg
- Prepare 1 clove Finely chopped garlic
- Prepare Seasonings for the beef
- Take 1 tbsp Soy sauce
- Make ready 1 tbsp Cooking sake
- Make ready 1 tsp Sugar
- Get 1 tbsp Katakuriko
- Get Seasoning ingredients:
- Get 2 tbsp Cooking sake
- Make ready 1/2 tbsp Weipa (Chinese soup stock is also OK)
- Get 1 tbsp Oyster sauce
- Take 1 tsp Sugar
- Take 200 ml Water
- Make ready 1 Katakuriko dissolved in water
- Prepare 1 Sesame oil
All Reviews for Beef and Bok Choy Stir-Fry. Beef and Bok Choy Stir-Fry. this link is to an external site that may or may not meet accessibility guidelines. Tenderised beef can be stir fried the traditional way - hard and fast on a Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips. What tenderised beef tastes like - Tenderised beef has a "velvety" texture.
Instructions to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:
- Season the beef beforehand and leave for 10 minutes.
- Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs.
- Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate.
- Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well.
- Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir.
- Throw in the green leafy parts of bok-choy, and stir fry.
- When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
- Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.
All of the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal-prep fast for this healthy dinner, cleanup is quick too. Sukiyaki cut beef is marinated then stir fried with vegetables. This beef and bok choy stir fry is cooked and flavored Chinese style. Cut the bok choy to separate the leaves from the stalks. Reserve the leaves for another dish.
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