Stir-Fried Beef and Bok Choy
By Matthew FairmanPublished on June 25, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 (1½-pound) flank steak, trimmed¼ cup oyster sauce 2 tablespoons cornstarch 2 tablespoons soy sauce ½ teaspoon baking soda ¼ cup water 2 tablespoons packed brown sugar 2 tablespoons toasted sesame oil 4 scallions, white and green parts separated and sliced thin2 garlic cloves, minced8 small heads baby bok choy (1½ to 2 ounces each), halved
Before You Begin
Serve with white rice.
Instructions
- Cut steak lengthwise with grain into thirds, then slice each third against grain ¼ inch thick. Whisk 1 tablespoon oyster sauce, cornstarch, 1 tablespoon soy sauce, and baking soda together in large bowl. Add steak and toss to thoroughly coat. Whisk water, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 tablespoon soy sauce together in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef to skillet, breaking up clumps with tongs, and cook, without stirring, until beginning to brown, about 4 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 4 minutes longer.
- Stir in scallion whites, garlic, and oyster sauce mixture. Top with bok choy; cover and cook until bok choy is tender, about 4 minutes, shaking skillet occasionally. Sprinkle with scallion greens and drizzle with remaining 1 tablespoon oil. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 (1½-pound) flank steak, trimmed
¼ cup oyster sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
½ teaspoon baking soda
¼ cup water
2 tablespoons packed brown sugar
2 tablespoons toasted sesame oil
4 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
8 small heads baby bok choy (1½ to 2 ounces each), halved
Ingredients
1 (1½-pound) flank steak, trimmed
¼ cup oyster sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
½ teaspoon baking soda
¼ cup water
2 tablespoons packed brown sugar
2 tablespoons toasted sesame oil
4 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
8 small heads baby bok choy (1½ to 2 ounces each), halved
Ingredients
1 (1½-pound) flank steak, trimmed
¼ cup oyster sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
½ teaspoon baking soda
¼ cup water
2 tablespoons packed brown sugar
2 tablespoons toasted sesame oil
4 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
8 small heads baby bok choy (1½ to 2 ounces each), halved
Why This Recipe Works
Tossing the sliced steak in a mixture of cornstarch and baking soda results in extra-supple beef.
Before You Begin
Serve with white rice.
Instructions
- Cut steak lengthwise with grain into thirds, then slice each third against grain ¼ inch thick. Whisk 1 tablespoon oyster sauce, cornstarch, 1 tablespoon soy sauce, and baking soda together in large bowl. Add steak and toss to thoroughly coat. Whisk water, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 tablespoon soy sauce together in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add beef to skillet, breaking up clumps with tongs, and cook, without stirring, until beginning to brown, about 4 minutes. Stir and continue to cook until beef is spotty brown and no longer pink, about 4 minutes longer.
- Stir in scallion whites, garlic, and oyster sauce mixture. Top with bok choy; cover and cook until bok choy is tender, about 4 minutes, shaking skillet occasionally. Sprinkle with scallion greens and drizzle with remaining 1 tablespoon oil. Serve.
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