Korean Beef Bok Choy Recipes

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KOREAN BEEF BOK CHOY



Korean Beef Bok Choy image

Make and share this Korean Beef Bok Choy recipe from Food.com.

Provided by LMillerRN

Categories     Meat

Time 24m

Yield 4 serving(s)

Number Of Ingredients 6

12 ounces beef flank steak
1/3 cup korean stir-fry teriyaki sauce
1 1/4 lbs baby bok choy, larger leaves removed and quartered, centers quartered lengthwise
4 teaspoons vegetable oil
3 tablespoons water
crushed red pepper flakes

Steps:

  • Cut steak diagonally across the grain in 1/4 inch thick slices.
  • Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink.
  • Remove to a bowl.
  • Repeat with another tsp oil and rest of meat.
  • Add to bowl; stir in 2 Tbsp stir-fry sauce.
  • Add 2 more tsp oil to skillet, then bok choy. Stir-fry 30 seconds.
  • Add 3Tbsp water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
  • Add meat and juices; stir-fry 20 seconds to heat through.
  • Sprinkle with crushed red pepper, if desired.

Nutrition Facts : Calories 250.1, Fat 12.7, SaturatedFat 3.9, Cholesterol 43.4, Sodium 1056.5, Carbohydrate 6.9, Fiber 1.4, Sugar 4.8, Protein 27

BEEF & BOK CHOY STIR FRY



Beef & Bok Choy Stir Fry image

Full of tender beef and fresh veggies, this Beef & Bok Choy Stir Fry is perfect for a quick family meal!

Provided by Holly Nilsson

Categories     Beef     Dinner     Lunch

Time 1h

Number Of Ingredients 14

1 pound flank steak (or your favorite cut of beef, thinly sliced)
⅓ cup cornstarch
2 tablespoons low sodium soy sauce
3 tablespoons vegetable oil (divided)
1 teaspoon ginger (minced)
2 cloves garlic (finely minced)
4 green onions (sliced, whites & greens separated)
4 cups bok choy (whites & greens separated )
½ cup low sodium beef broth (or water)
¼ cup hoisin sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Sriracha (or to taste)
1 teaspoon sesame oil

Steps:

  • Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
  • Combine all sauce ingredients in a small bowl.
  • Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
  • Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
  • Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
  • Remove from heat and garnish with green onion tops and serve over rice.

Nutrition Facts : Calories 363 kcal, Carbohydrate 23 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 1001 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

STIR-FRIED BEEF WITH BOK CHOY



Stir-Fried Beef With Bok Choy image

Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 50m

Yield 5 serving(s)

Number Of Ingredients 18

1 lb beef flank steak or 1 lb boneless sirloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 lb bok choy (about 7 large stalks)
2 green onions (with tops)
2 tablespoons cornstarch
2 tablespoons cold water
3 tablespoons vegetable oil
1 teaspoon gingerroot, finely chopped
1 teaspoon garlic, finely chopped
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons oyster sauce or 1 tablespoon dark soy sauce

Steps:

  • Trim fat from beef; cut beef with grain into 2-inch strips.
  • Cut strips across grain into 1/8-inch slices.
  • Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
  • Cover and refrigerate 30 minutes.
  • Separate bok choy leaves from stems.
  • Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
  • Cut green onions into 2-inch pieces.
  • Mix 2 tablespoons cornstarch and the water.
  • Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
  • Add 3 tablespoons vegetable oil; rotate wok to coat side.
  • Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
  • Remove beef from wok.
  • Add 3 tablespoons vegetable oil to wok; rotate to coat side.
  • Add bok choy stems; stir-fry 1 minute.
  • Stir in bok choy leaves and 1/8 teaspoon salt.
  • Stir in chicken broth; heat to boiling.
  • Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
  • Stir in beef and oyster sauce; heat to boiling.
  • Garnish with green onions.

Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2

KOREAN BEEF BOK CHOY, FAST AND EASY



Korean Beef Bok Choy, Fast and Easy image

My nephew married a beautiful Korean woman a couple of years ago. And she is an amazing cook, too. Here is a simple and delicious dish from Mijeong Ross.

Provided by Kathie Carr

Categories     Beef

Time 15m

Number Of Ingredients 7

3/4 lb flank steak
1/2 c korean teriyaki sauce, divided
1 1/4 lb fresh bok choy, smaller leaves are best
3 Tbsp water
4 tsp oil for stir frying, divided (heart healthy oil can be used)
4 servings rice, prepared and hot (for heart healthy eating use brown rice)
crushed red pepper flakes to taste

Steps:

  • 1. Slice steak diagonaly across the grain, into 1/4 inch thick strips. Heat 1 tsp oil in large skillet until oil is hot and seems to be rippling. Add half of meat and stir while cooking for 30-40 seconds until meat is no longer pink. Remove meat from pan to a serving bowl. Add another 1 tsp oil to skillet and cook the second half of the meat the same way. Remove it from pan to the bowl also. Add 2 T teriyaki sauce to meat and stir.
  • 2. Return skillet to heat and place 2 tsp oil in it. When ready to stir fry add bok choy. Stir fry about 30 seconds, then add 3 T water, cover skillet and steam for about 1 minute. Uncover, add remaining teriyaki sauce and stir fry for about 1 minute until bok choy is tender crisp. Return meat and juices to the skillet and stir fry 30-60 seconds until hot.
  • 3. Place 1 serving of hot rice in a bowl, scoop 1/4 of meat and bok choy over rice. Sprinkle with a few red pepper flakes, to taste. Repeat with the other 3 servings. Traditionally this is a spicy hot dish.

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