KOREAN BEEF BOK CHOY
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
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
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
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
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
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
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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