Beef and Bok Choy Stir-Fry combines elements from Chinese, Japanese and Indonesian cooking to produce a dish of intriguing flavors. You can use a lean cut of beef for this recipe but more marbleized cut of beef, like boneless chuck, will taste better. The marinade/sauce will also work very well with pork. We recommend a light appetizer like Heirloom Tomato Caprese Salad to start. Serve Beef and Bok Choy Stir-Fry with fluffy steamed rice or as is, if you’re carb-conscious, accompanied by a crisp, dry rosé wine. We think “Beef ‘n Bok” will become a favorite of at your home.
Prep Time: see below, Total Time: 1 hour plus marinating time. Serves: 2.
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Ingredients:
Marinade:
- 1 Lb boneless Beef
- ½ Tb minced Garlic
- ½ Tb crushed Ginger
- 1 ½ tsp Ground Turmeric
- 1 tsp granulated Sugar
- 2 Tbs Soy Sauce
- 3 Tbs Unseasoned Rice Vinegar
- 2 Tbs Mirin
- 1 Tb Cooking Oil (Peanut/Canola Oils blend recommended)
Cooking:
- 1 ½ tsp Garlic, thinly sliced
- 2 Tb crushed Ginger
- 2 Thai (Bird’s Eye) Chilis, sliced into thin rounds
- 2 Red Fresno Chilis, sliced into thin rounds
- 1 large Onion, sliced thinly lengthwise
- 1 Lb Bok Choy or Baby Bok Choy, rinsed well
- 1/3 Cup Cooking Oil (Peanut/Canola Oils blend recommended)
- 1 Tb Cornstarch
Preparation:
Prepare the beef and marinade (15 minutes).
- Combine the marinade ingredients (garlic through cooking oil) in a bowl or container and whisk to blend thoroughly.
- Cut the beef crosswise into thin strips and add to the marinade; stir to mix, cover, and set aside to marinate for 1½ to 2 hours or longer.
Prepare the ingredients for cooking (15 minutes).
- Take the beef and marinade out of the refrigerator.
- Peel and trim the garlic cloves, slice thinly and add to a bowl with the crushed ginger, sliced chilis and sliced onion.
- Cut the well-rinsed bok choy stems into 1” pieces and the leaves into strips; reserve in a second bowl.
Cooking (30 minutes).
- Using tongs, remove the beef from the marinade, place in a bowl and reserve the marinade.
- Add the cooking oil to a wok or wide, deep frying pan, swirling to coat the sides of the wok/pan with the oil.
- Heat the oil in the wok over a high heat.
- Using tongs, remove the beef from the bowl, allowing any excess marinade to run-off into the bowl and combine this liquid with the reserved marinade.
- Add the beef to wok and stir fry until it is no longer giving off any liquid and has browned.
- Add the garlic, ginger, chilis and onion to the wok and stir-fry until the onion has softened.
- Add the bok choy stems to the wok, stirring to combine all the ingredients. Stir-fry for a few minutes until the stem pieces begin to soften, add the leaves and stir-fry until the leaves wilt.
- Add the cornstarch to the reserved marinade, stir to mix and pour into the wok, mix thoroughly.
- Continue to stir-fry over a high heat, as the sauce comes to a boil and thickens.
- Transfer the Beef and Bok Choy Stir-Fry to a large bowl and serve accompanied by steamed white rice.
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