Hi everyone!
Tomorrow we are having Baby Bok Choy & Beef for dinner. The recipe calls for flank steak but you could use any beef cut into strips. As the recipe calls for, we'll serve this with rice.
Baby Bok Choy & Beef
(mommytotwingirls-Michelle)
1/2 lb. flank steak, cut into strips
1 tsp. baking soda
1 heaping tsp. corn starch
1 tsp. rice wine (NOT rice wine vinegar)
1 tsp. chicken bouillon
1 tsp. soy sauce
1 TBS. water
1 tsp. oil
6 slivers of fresh ginger (about 1/8" thick)
1 clove garlic, minced
1 1/2 LBS. baby bok choy, stems cut, leaves cleaned
Mix all of the above ingredients (baking soda to oil) together and let marinade for a few hours. Heat oil in a large frying pan (again, whatever oil you like to cook with).Flash fry the beef and remove from pan. Add more oil to the pan, and saute' ginger and garlic. Add bok choy and 2 tsp. salt. Once slightly wilted, add 1 cup of water, and cook for 5 minutes. Add 1/2 tsp. chicken bouillon, 1 1/2 tsp. soy sauce, and 1 tsp. sugar, mix well. Add the cooked beef to the pan. In a small bowl, mix 1 TBS. + 1 tsp. corn starch and just enough water to make it slightly runny. Add this to the pan and mix well. Turn off the heat, and let set for a few minutes to thicken. Serve over white rice.
Amy
1 comments:
Baby Bok Choy and Beef - This was really good. My rice took forever to cook so the beef and bok choy had to sit for a while and by the time we ate there was really no bok choy left. I mean, it was in there but it was totally wilted and basically you couldn't see it anymore. For my family that's probably a good thing because they can be picky about veggies. The kids gobbled this right up. It tasted exactly like this beef dish we can get at the local chinese retaurant. The meat was so tender too. I'm not a big beef eater but I have to say the meat was excellent! The only change I made was I used regular Bok Choy instead of baby. I still cut it the same way so I don't know why it really mattered much.
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