Beef Vegetable Stir
Beef Vegetable Stir-Fry
Chinese bok choy would be the primary vegetable on this dish. Back within the day, an antique, old-school Chinese restaurant menu item was beef with bok choy.” This recipe was inspired by that dish, but other vegetables will surely be thrown in--carrots, celery, peppers, snow peas, mushrooms, onions--whatever you may have in the refrigerator that appears good (or that must get used before it's bad!). We thought we would use bok choy, bunashimeji mushrooms, and whole snap peas, nevertheless the flexibility and simplicity in this dish will be the beauty of it!
A wide range of people would agree that bok choy is crunchy, sweet, and healthy on top of that, most probably don't know how many varieties are offered today. The various bok choy varieties are differentiated by texture and flavor. Read more in this Chinese leafy greens ingredient page , and try different types to get your favorite. (Pro-tip, keep our ingredients pages bookmarked for quick access when you are wandering in the confused daze using your local Asian food store!)
The secret weapon to success for this beef vegetable stir-fry--or any stir-fry for the matter--is preparation! I remember when Sarah and Kaitlin were young, and Judy and I were balancing our career ambitions, family time, household responsibilities, and meal prep. It was challenging, totally exhausting!
To make meals easier, I used to have the cutting board the night before the week started and prepare no less than two plates every one of cut vegetables and marinated meat. They would sit, covered and stored neatly inside refrigerator ready to the wok. Then, when I got home the very next day, I started the rice inside the rice cooker, and once the rice was almost ready, I would heat my wok. Minutes later, we'd have hot beef with bok choy over rice, the ideal comfort food after having a hectic day inside jungle.”
In case you're wondering, yes, go ahead and substitute in pork, chicken, or maybe tofu. The end result is a wholesome weekday meal that ends your mood right!
For the beef and marinade:
12 ounces flank steak, sliced ⅛-inch thick into 2- to 3-inch pieces
1 teaspoon water
For all of those other dish:
4 cups (250 grams) bok choy , cut into 1×3-inch pieces, washed and drained
¾ cup (50 grams) Bunashimeji or Beech mushrooms, washed and drained
¾ cup (65 grams) sugar snap peas or snow peas , washed and drained
½ cup tepid to warm water or beef stock
½ teaspoon minced ginger
Cornstarch slurry (2 teaspoons cornstarch combined with 1 tablespoon water)
Mix together the marinade ingredients together with the beef until well-coated, as well as set aside for half-hour or overnight. Next, prepare your veggies and hang up aside.
In a tiny bowl, mix water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and place aside.
Heat your carbon steel wok on high heat and spread 2 tablespoons of oil about the perimeter to coat. Once the wok and oil will smoke, add the beef, and utilize your metal wok spatula to spread the beef within a even layer. Sear for thirty seconds.
Turn the beef to sear the uncooked sides for another a few seconds. At this point, the beef needs to be about 80% done. Turn off the warmth and transfer the beef to the marinade bowl.
Next, with all the heat back on high, add the ginger and 1 tablespoon of oil on the wok. Cook for around 10 secs, and add the garlic.
After 5 seconds, add the mushrooms and stir-fry for the next 15 seconds, going for a good sear. Add the Shaoxing wine.
Next, add the snap peas plus the bok choy, and stir fry about the highest heat for one more 20 seconds till the bok choy starts to wilt.
Stir within the beef along with your prepared sauce mixture. Gather everything inside the center in the wok.
When everything comes home up with a simmer, plus the sides with the wok commence to super-heat, Stir fry everything in a very circular motion and so the beef and vegetables hit the sides from the wok-this gets you that wok hay flavor!
Pour the cornstarch slurry inside the center with the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for one more 20 seconds to evenly coat the beef and vegetables inside sauce.
There really should not be any standing sauce - everything must be clinging towards the beef and vegetable stir fry. This will be the classic restaurant-style preparation, however, you can add more stock and salt or soy sauce to taste should you like a saucier stir-fry.
Turn off the high temperature and transfer your beef vegetable stir-fry into a serving plate; you may also dish it individually using a bed of rice for just a great one-plate meal.
Enjoy immediately. Though you probably do not need us to inform you that.
4.0 from 2 reviews
This Beef Vegetable Stir-Fry is a easy and quick dish to create anytime. Made with tender beef, crunchy vegetables, as well as a perfectly flavored sauce-it makes for a perfect weeknight dish.
Author: Bill
Ingredients
For the beef and marinade:
12 ounces flank steak, sliced ⅛-inch thick into 2- to 3-inch pieces
1 teaspoon water
For all of those other dish:
4 cups (250 grams) bok choy, cut into 1x3-inch pieces, washed and drained
¾ cup (50 grams) Bunashimeji or Beech mushrooms, washed and drained
¾ cup (65 grams) sugar snap peas or snow peas, washed and drained
½ cup domestic hot water or beef stock
¼ teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon oyster sauce
½ teaspoon minced ginger
1 tablespoon Shaoxing wine
Cornstarch slurry (2 teaspoons cornstarch blended with 1 tablespoon water)
Instructions
Mix together the marinade ingredients using the beef until well-coated, and hang aside for thirty minutes or overnight. Next, prepare your veggies and hang up aside.
In a compact bowl, mix the stream (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and place aside.
Heat your wok on high heat and spread 2 tablespoons of oil about the perimeter to coat. Once the wok and oil begin to smoke, add the beef, and make use of your metal wok spatula to spread the beef in a single even layer. Sear for a short period. Turn the beef to sear the uncooked sides for another half a minute. At this point, the beef must be about 80% done. Turn off the high temperature and transfer the beef returning to the marinade bowl.
Next, while using heat back on high, add the ginger and 1 tablespoon of oil towards the wok. Cook for just a few seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for the next 15 seconds, definitely a good sear. Add the Shaoxing wine.
Next, add the snap peas as well as the bok choy, and stir fry for the highest heat for one more 20 seconds till the bok choy actually starts to wilt. Stir inside the beef along with your prepared sauce mixture. Gather everything within the center in the wok.
When everything returns up to some simmer, plus the sides with the wok start to super-heat, Stir fry everything in the circular motion therefore, the beef and vegetables hit the sides on the wok-this gets you that wok hay flavor!
Pour the cornstarch slurry within the center with the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for an additional pair 20 seconds to evenly coat the beef and vegetables within the sauce. There shouldn't be any standing sauce - everything really should be clinging on the beef and vegetable stir fry. This may be the classic restaurant-style preparation, however you can add more stock and salt or soy sauce to taste in case you like a saucier stir-fry.
Turn off the warmth and transfer your beef vegetable stir-fry into a serving plate; also you can dish it individually on the bed of rice for any great one-plate meal. Enjoy immediately. Though you probably do not need us to express to you that.
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31 Comments
I love greens and beef stirfry. One of my favourite.
What I want to ask is this… After this is cooked will it be frozen into individual meals,
Love your internet site and recipes.
Hey,
I are in Germany, where it's extremely hard to get flank steak because a lot of it goes to sausage factories.(!) Could you suggest an excellent alternative, (NB: skirt steak can also be really hard to seek out.)
I'm dying to try this recipe out!
Thanks with the reply. The cuts aren't the identical at all, understanding that's section of my problem, but I'm getting great at translating, in any other case finding them. Sometimes they've something defined as an American steak cut like T-bone, however, not very often. I've forgotten how it's called in German now but we once found prime rib roast available for sale as some cost effective cut!
However, I've lucked out recently, my local market has something it's calling flank steak” (in English!) for sale, so we'll be putting it to marinate tonight for tomorrow.
Sirloin is usually a bit outside of our cost range!
I hope this suggestion helps.
Hey Bill, first, I love your sites recipes and data.
But today's article will not be mochi”. Someone forgot to vary the title.
I love your recipes! I like the detailed instructions and photos. The recipes are really simple to follow and so are similar to my mother's sort of cooking. She were raised in Southern China but came to US from a young age.
Even though Chinese ingredients were difficult to find in MS most Chinese grew their particular vegetables. My mother was called an excellent self taught cook. We was without fancy meals, but there was good Chinese cooking.
I look ahead to your recipes and learning more.
Job congratulations and greatly appreciated.
Nice recipe, but YIKES! perhaps you have seen what flank steak costs nowadays, This week New York strip is for sale and it's less than flank steak… : ( …if only round stead were edible. Do you guys have any recipes which will make use of round steak, which make it chewable,
This recipe works okay with pork, because you note. So that's my go-to.
Keep your good work!
Hi, we're Bill, Judy, Sarah, and Kaitlin. We're a family group of four bloggers, sharing our kitchen exploits & travels w/ 1 another here! Find out more
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