Robis Steak And Bok Choy Stir Fry Recipes

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STIR FRIED BOK CHOY



Stir Fried Bok Choy image

Quick, easy, and tasty!

Provided by artsychic517

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 8

1 large head bok choy
1 tablespoon grapeseed oil
1 tablespoon butter
1 onion, sliced
⅓ cup cashews
3 cloves garlic, minced
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch white sugar

Steps:

  • Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
  • Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 12.8 g, Cholesterol 7.6 mg, Fat 11.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 98.7 mg, Sugar 4.6 g

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

BEEF STIR-FRY WITH BABY BOK CHOY & GINGER



Beef Stir-Fry with Baby Bok Choy & Ginger image

All the ingredients for this easy beef stir-fry recipe are cooked in one wok (or skillet), so not only is the meal-prep fast for this healthy dinner, cleanup is quick too. Look for Lee Kum Kee Premium oyster-flavored sauce in the Asian-foods aisle of your grocery store. It has the most concentrated oyster flavor.

Provided by Grace Young

Categories     Healthy Stir Fry Recipes

Time 25m

Number Of Ingredients 10

12 ounces beef flank steak, trimmed
1 tablespoon minced fresh ginger
1 ½ teaspoons reduced-sodium soy sauce
1 teaspoon dry sherry plus 1 Tbsp., divided
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
1 tablespoon vegetable oil
1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
3 tablespoons unsalted chicken broth

Steps:

  • Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
  • Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
  • Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 6.3 g, Cholesterol 68.9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 25.5 g, SaturatedFat 4 g, Sodium 568.5 mg, Sugar 3.1 g

BEEF AND BOK CHOY STIR-FRY



Beef and Bok Choy Stir-Fry image

This beef and bok choy stir-fry is an Asian feast enhanced by soy sauce, rice vinegar, grated ginger, and brown sugar.

Provided by Sara Quessenberry

Time 20m

Number Of Ingredients 9

1 cup long-grain white rice
1 tablespoon olive oil
1 pound flank steak, thinly sliced
kosher salt and black pepper
4 heads baby bok choy, quartered
0.25 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon brown sugar

Steps:

  • Cook the rice according to the package directions.
  • Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
  • Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
  • Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
  • Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil.
  • Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.

Nutrition Facts : Calories 406 kcal, Carbohydrate 46 g, Cholesterol 38 mg, Protein 29 g, SaturatedFat 4 g, Sodium 584 mg, Fat 11 g, UnsaturatedFat 0 g

SKIRT STEAK WITH BOK CHOY



Skirt Steak with Bok Choy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound piece skirt steak, cut into 3 equal pieces
3 cloves garlic, minced
1/2 cup low-sodium soy sauce
2 tablespoons packed light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2 teaspoon sesame oil
1 teaspoon red chili flakes
6 scallions, sliced, whites and greens kept separate
3 tablespoons olive oil
2 1/2 tablespoons unsalted butter
3 heads baby bok choy, halved and rinsed
4 ounces shiitake mushrooms, thinly sliced
1 cup mayonnaise
2 tablespoons sriracha

Steps:

  • Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
  • Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
  • Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
  • Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
  • Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.

SKIRT STEAK AND BOK CHOY STIR-FRY



Skirt Steak and Bok Choy Stir-Fry image

Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1 inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

Steps:

  • In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
  • In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
  • To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.

SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY



Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry image

This quick stir-fry has some of my favorite foods; skirt steak, baby bok choy and zucchini plus carrots, scallions, garlic and ginger finished with a delicious sauce that has the perfect balance of savory, sweet, sour and spicy.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 tbsp ponzu
1/2 tbsp low sodium soy sauce
1/2 tbsp oyster sauce
1/2 tbsp water
1/2 tsp cornstarch
1/2 lb skirt steak (sliced thinly against the grain)
1/8 tsp kosher salt and pepper to taste
1/2 tsp chili sesame oil
1 garlic clove (minced)
1/2 tbsp minced ginger
2 scallions (sliced thinly, whites and greens separated)
1 small carrot (sliced thinly on diagonal)
1/2 cup water chestnuts (drained)
1/2 red bell pepper (sliced thinly)
1 small (6 oz zucchini, cut into 1/4-inch thick matchsticks)
1 head baby bok choy (quartered)

Steps:

  • Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.
  • Pat steak dry and season with salt and pepper.
  • Heat wok or large skillet over very high heat.
  • When hot, add half of the steak so the meat gets a good sear and cook, tossing occasionally until browned on all sides, about 2 minutes total.
  • Transfer to a plate, repeat with the remaining meat; set aside.
  • Reduce the heat to medium-high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
  • Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
  • Return the steak back to wok and pour the sauce mixture.
  • Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
  • Garnish with scallion greens and serve.

Nutrition Facts : ServingSize 1 -3/4 cups, Calories 317 kcal, Carbohydrate 25 g, Protein 32 g, Fat 12 g, Cholesterol 73 mg, Sodium 812 mg, Fiber 7 g, Sugar 9 g

STIR-FRIED BOK CHOY OR STURDY GREENS



Stir-Fried Bok Choy or Sturdy Greens image

This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor. I steam them for a minute before stir-frying so the leaves won't be too tough.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 3 to 4 servings as a side dish

Number Of Ingredients 11

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
1/4 cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
1/4 teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef's knife or minced
1 slice ginger, smashed with the flat side of a chef's knife or minced
Salt to taste
1/4 teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste

Steps:

  • If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  • Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm's reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 332 milligrams, Sugar 1 gram, TransFat 0 grams

BOK CHOY STIR FRY



Bok Choy Stir Fry image

This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.

Provided by fred

Categories     Side Dish     Vegetables

Time 10m

Yield 2

Number Of Ingredients 5

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Steps:

  • Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g

ROBI'S STEAK AND BOK CHOY STIR FRY



Robi's Steak and Bok Choy Stir Fry image

So good, great flavor, tender meat, and healthy too! DH loves it, we are watching his weight! I am trying to get him used to eating healthier. Cooks up fast, easy for a dinner menu, served over white rice, your guests will rave! The meat is marinated, so start early, chop your vegetables, and you will have very little to do at dinnertime! I buy Hoisin sauce at the local grocery store, any brand you like. You may add more steak, or any vegetable you like. You can even substitute Tofu for the meat and have a vegetarian dish. I dislike tofu, eww. Very versatile. Have fun with this recipe! Grape tomatoes would be great in this too!

Provided by Grammabobbie

Categories     Vegetable

Time 40m

Yield 1 meal, 6 serving(s)

Number Of Ingredients 13

1 lb flank steak, sliced very thin
2 tablespoons fresh ginger, grated
3 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon balsamic vinegar or 1 tablespoon cider vinegar
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, thinly sliced
1 cup broccoli floret
1/2 cup carrot, thinly sliced
1 cup snow peas
1 head bok choy, cut in half, sliced thin

Steps:

  • Slice the flank steak, very thinly, against the grain.
  • Grate the ginger (I use a 1 inch piece)
  • Mince the garlic.
  • Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar.
  • Cover and refrigerate at least 2 hours.
  • Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime.
  • One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture.
  • Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot.
  • Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor.
  • Enjoy!

Nutrition Facts : Calories 235.8, Fat 11.5, SaturatedFat 3.3, Cholesterol 31.2, Sodium 566.7, Carbohydrate 13.3, Fiber 3.1, Sugar 6.1, Protein 21.5

ASIAN BEEF WITH BABY BOK CHOY



Asian Beef with Baby Bok Choy image

Stir up our Asian Beef with Baby Bok Choy recipe! Made with veggies, steak and sesame dressing, our Asian Beef with Baby Bok Choy recipe is sure to please.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1 lb. baby bok choy, cut lengthwise in half (any large pieces cut lengthwise into quarters)
1 red pepper, cut into thin strips
2 cloves garlic, minced, divided
1 Tbsp. finely minced fresh fresh ginger, divided
1/4 cup fat-free reduced-sodium beef broth
1 lb. beef flank steak, cut across the grain into 1/4-inch-thick slices
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. soy sauce

Steps:

  • Heat large nonstick skillet on high heat. Add bok choy, peppers, half the garlic and 1 tsp. ginger; stir-fry 1 min. Stir in broth; cover. Simmer 3 to 5 min. or until vegetables are crisp-tender. Transfer to platter; cover to keep warm.
  • Combine meat, dressing, soy sauce, and remaining garlic and ginger.
  • Heat same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC



Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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STEAK, SHIITAKE, AND BOK CHOY STIR-FRY RECIPE | MYRECIPES
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  • Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
  • Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
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BOK CHOY AND MUSHROOM STIR-FRY RECIPE -SUNSET …
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  • Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
  • Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
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  • In a medium bowl, whisk the soy sauce with the vermouth, cornstarch and sugar. Add the sliced sirloin and toss well to coat.
  • Heat 1 tablespoon of the oil in a large skillet until almost smoking. Add half of the garlic, ginger and jalapeño and stir-fry over high heat until fragrant, about 30 seconds. Add half of the meat and stir-fry until browned in spots, about 2 minutes. Transfer the meat to a plate. Return the skillet to high heat and repeat with the remaining oil, garlic, ginger, jalapeño and beef.
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  • Rinse the baby bok choy. Tear apart the large leaves and remove the tough ends (see the blog post above for more detailed instructions and pictures). Wash thoroughly to remove any dirt between the leaves and drain in a colander.
  • Heat 1 tablespoon of oil in a large skillet (nonstick or carbon steel) over medium-high heat until hot. Add the garlic and stir a few times until fragrant.
  • Add the baby bok choy, stir, and cook for 1 to 2 minutes, until the bok choy is evenly coated with oil.


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BOK CHOY STIR FRY RECIPE
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From savoryonline.com


BOK CHOY-ZUCCHINI IN LETTUCE CUPS RECIPE | COOK RECIPE
2022-02-05 We hope you got benefit from reading it, now let’s go back to bok choy-zucchini in lettuce cups recipe. You can have bok choy-zucchini in lettuce cups using 12 ingredients and 11 steps. Here is how you achieve it. The ingredients to Make Bok Choy-Zucchini in Lettuce cups: Take 3 of Iceberg Lettuce … . Leaves. Prepare 1 of Bok Choy ...
From indexlicious.com


ROBIS STEAK AND BOK CHOY STIR FRY RECIPES
Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak. To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.
From tfrecipes.com


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