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Beef with Chinese Bok Choy Stir-fry Recipe 白菜炒牛肉

Monday, September 29, 2008 | Labels: , , , , |

A vegetable and beef stir-fry is a great and simple way to make sure you have your vegetables and protein. Taking my cue from the ever-popular Beef with Broccoli that is available on most Chinese take-out menus, I substituted broccoli with Chinese Boy-Choy (I used the green leafy ones) and infused my dish with grated ginger instead of the usual ginger slices. I am a huge fan of ginger and I find that using grated ginger instead of ginger slices imparts a heavier gingery goodness to the dish. If you have time to marinate the beef even better, but if not, just try to slice your beef as thinly as possible (I used some flank steaks) for the flavours to better seep into the beef.

The Chinese believe that ginger has a lot of beneficial qualities and in general is good for you, for example, you will find that a lot of Chinese dessert soups (tong sui- 糖水) has some ginger in it, the ginger is used to lessen the 'cooling' effects of most tong sui (literally translates to Sweet Water from the Cantonese dialect but Sweet Soup will be a better translation).

I find that I have been featuring a lot of dim sum recipes lately - while still simple does require a little bit more time spent in the kitchen, hence today I decided to feature my simple beef stir-fry recipe which is tasty yet very quick to whip up!

Another simple hit from Tastes Of Home's kitchen!


For more of my beef recipes, please check out the recipes below:

Claypot Beef with Glass Noodles Recipe

Beef Simmered in Mirin

Steak with Wasabi Butter Sauce


2 flank steaks, sliced
2-4 big bunches of bok choy (you may substitute with broccoli or chinese broccoli (choy sum))
4 cloves garlic, sliced or minced
1 tbsp freshly grated ginger (together with the juices)

1-2 tbsps dark soy sauce
1 tbsp Chinese Rice Wine (Shaoxing Wine)
2-3 tbsp mirin (substitute with sugar if not available)
1 tsp sesame oil


First, heat your wok until very hot. Next, add about 1 tbsp of cooking oil into your wok or pan. Wait about 30 seconds, add the garlic and ginger together and stir-fry around briskly (about 30 seconds), add the beef slices and stir-fry somemore until beef is at least half-cooked. Add the sauce ingredients (you can make the sauce in a separate bowl and do a taste test before adding, as usual, adjust the quantities of soy and mirin (or sugar) to your preference). Once the sauce ingredients are in, stir around again to make sure the beef is well-coated.

Now, add the cut up boy choy (add the stalks first), add about 3-4 tbsps of water and bring to a boil, then add the leafy parts as the latter cook faster. Cook for another 1-2 minutes and then dish out. If you like a thicker sauce, you may add about 1 tsp of corn starch to the dish after adding the water. Serve hot with rice.


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VG said...

Hi ToH...I am an advocate for simple and nutricious dishes; especially when I come home tired from work and don't have the mood or energy to cook the typical 3 or 4 dishes synonymous with Asian meals.

I have never used mirin before in this dish. Will try it next time. Tks for sharing mate.

tigerfish said...

This will be comforting with steamed rice! :)

Tastes of Home said...

Hey VG, Yeah simple and tasty are the main objectives sometimes esp when one is tired haha..I love to use mirin~ it is becoming almost like soy sauce in my kitchen LOL

TF - yeah a hot steaming bowl of rice v. yummy

Beachlover said...

I like to cook chicken with mirin and xioa wine too!! yummmy!!

Tastes of Home said...

hello Beachlover! mirin.can't recommend it enough

annie said...

hi! i love reading your blog! keep posting more recipes. i love to eat but unfortunately do not know how to cook. i'm trying to change that and your recipes are a great help!!

Tastes of Home said...

thanks annie! I only started to cook when studying overseas for university - so it's pretty easy really! :) glad u enjoy my blog - feel free to ask questions if u have any :)

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