Sizzling Beef And Bok Choy Stir Fry Recipes

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.

Steps:

• Slice your sirloin as thin as you can. Set into mixing bowl and add spices, oil, soy sauce, ginger paste, rice vinegar, stir well. Marinate sirloin in refrigerator while you prepare your vegetables.
• Clean bok choy and slice stalks in half leaving the leaf with substantial amount of stalk. If you don't like as much stalk cut the lower half off and slice into smaller pieces. Slice basil into long strings horizontally. I like to roll several basil leaves together (looks like a green bean) and slice horizontally. Slice red bell pepper and onions into long pieces. Chop cilantro and garlic I like my garlic in slivers but you can dice or chop add all veggies to mixing bowl. You can substitute any veggies you like.
• Get your wok or large pan really hot a medium high heat is great. You really want to sear the meat with flavor. All the oils and seasoning should be soaked into the meat by now marinate longer if you like. Once the pan is very hot add beef until seared. Reduce heat after about 5-7 minutes and add veggies, cook for another 5 minutes or until done. You should have a very aromatic meal that has a kick.
• Serve with rice or noodles.

Steps:

• Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
• Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
• Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
• If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Steps:

• Cut the steak into thin strips.
• Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes.
• Heat the remaining oil in a large fry pan or wok.
• Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side.
• Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over.
• Transfer to a plate and set aside.
• Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes.
• Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling.
• Serve at once over rice.

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.

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic, ginger, black pepper, and bok choy.
• Stir fry about 3 min.
• In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
• Whisk well.
• Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
• Serve hot.