Beef and Rice Cake Stir-Fry
By Maggie ZhuPublished on April 30, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
Find sliced rice cakes, refrigerated or frozen, in Asian markets, some supermarkets, or online. If using frozen rice cakes, defrost them before cooking. Dark soy sauce is made from soybeans that have been fermented longer than those used to make soy sauce, and it sometimes also contains sugar. It’s darker, more viscous, and less salty than soy sauce, and it’s worth seeking out and adding to your pantry. This dish comes together quickly, so we recommend prepping each ingredient before cooking.
Instructions
- Whisk 1 tablespoon Shaoxing wine, salt, cornstarch, and baking soda together in medium bowl. Slice beef with grain into 2 equal pieces, then slice each piece crosswise against grain into ¼-inch-thick slices. Add to bowl with Shaoxing wine mixture, stirring to coat; set aside.
- Place rice cakes in medium bowl, separating any that are stuck together. Cover with cold water and, using your hands, agitate cakes to remove excess starch. Drain well and set aside. Whisk oyster sauce, soy sauce, dark soy sauce, sugar, and remaining 1 tablespoon Shaoxing wine together in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef in even layer and cook without moving until light golden, about 1 minute. Flip beef and cook until just cooked through, 1 to 2 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil and rice cakes in now-empty skillet over medium heat, stirring to coat rice cakes in oil and spreading into even layer over skillet. Add broth, cover skillet, and bring to simmer. Reduce heat to medium-low and cook for 1 minute. Stir in bok choy stalks and cook, covered, until rice cakes are tender, about 1 minute.
- Stir in bok choy greens, scallion whites, garlic, ginger, and oyster sauce mixture and cook until greens are wilted, about 1 minute. Stir in beef and any accumulated juices and cook until sauce is reduced slightly and coats rice cakes well, about 1 minute. Transfer to serving platter, sprinkle with scallion greens and serve.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We love rice cakes’ chew and considerable surface area, which allows sauces to cling easily. In this quick weeknight meal, we pair them with tender steak, crisp bok choy, and a sweet, savory sauce. Coating the thinly sliced beef with a mixture that included cornstarch and baking soda ensured the meat stayed tender and mimicked velveting, giving it a silky feel once cooked. Rinsing the rice cakes rid them of excess surface starch that would otherwise cause them to stick together.
Before You Begin
Find sliced rice cakes, refrigerated or frozen, in Asian markets, some supermarkets, or online. If using frozen rice cakes, defrost them before cooking. Dark soy sauce is made from soybeans that have been fermented longer than those used to make soy sauce, and it sometimes also contains sugar. It’s darker, more viscous, and less salty than soy sauce, and it’s worth seeking out and adding to your pantry. This dish comes together quickly, so we recommend prepping each ingredient before cooking.
Instructions
- Whisk 1 tablespoon Shaoxing wine, salt, cornstarch, and baking soda together in medium bowl. Slice beef with grain into 2 equal pieces, then slice each piece crosswise against grain into ¼-inch-thick slices. Add to bowl with Shaoxing wine mixture, stirring to coat; set aside.
- Place rice cakes in medium bowl, separating any that are stuck together. Cover with cold water and, using your hands, agitate cakes to remove excess starch. Drain well and set aside. Whisk oyster sauce, soy sauce, dark soy sauce, sugar, and remaining 1 tablespoon Shaoxing wine together in small bowl; set aside.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef in even layer and cook without moving until light golden, about 1 minute. Flip beef and cook until just cooked through, 1 to 2 minutes. Transfer to plate.
- Heat remaining 1 tablespoon oil and rice cakes in now-empty skillet over medium heat, stirring to coat rice cakes in oil and spreading into even layer over skillet. Add broth, cover skillet, and bring to simmer. Reduce heat to medium-low and cook for 1 minute. Stir in bok choy stalks and cook, covered, until rice cakes are tender, about 1 minute.
- Stir in bok choy greens, scallion whites, garlic, ginger, and oyster sauce mixture and cook until greens are wilted, about 1 minute. Stir in beef and any accumulated juices and cook until sauce is reduced slightly and coats rice cakes well, about 1 minute. Transfer to serving platter, sprinkle with scallion greens and serve.
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