Thursday, August 13, 2009

Beef With Bok Choy

This one takes a little time but it is well worth it. The recipe calls for baby bok choy because the more mature plants can leave a bitter after-taste sometimes.


  • 1/2 Lb. Beef Round Steak Or Sirloin (thinly sliced)

  • 4 Garlic Cloves (minced)

  • 1/2 Tsp. Fresh Ground Black Pepper

  • 1/2 Cup Milk

  • 1 Tbsp. Fish Sauce (easily available at most Asian grocery stores or in the specialty aisle in your grocery stores)

  • 1/2 Lb. Baby Bok Choy (cut into 2" lengths)

  • 1 Tbsp. Cornstarch

  • 1/4 Cup Cold Water

  • 1 Onion (I prefer sweet onions for this) (cut into wedges)

  • 3 Tbsp. Olive Oil

In a bowl, combine the beef, 2 cloves of minced garlic, pepper, milk, and fish sauce. Mix well, cover, and set aside to marinate for 15 to 20 minutes.

Wash and clean the bok choy and cut into 2" pieces. Set aside. In a smal bowl, mix the cornstarch with the water and set aside.

Drain the beef "BUT" reserve the marinade for later. In a skillet, quickly fry the onion wedges and the remaining garlic in 2 Tbsp. oil. Add the beef and saute for 2 to 3 minutes.

Transfer the beef and onions to a plate and set aside. Using the same skillet, saute the bok choy in remaining oil for 2 minutes.

Add the beef mixture and reserved marinade to pan and saute with bok choy for 2 minutes. Slowly add cornstarch solution to pan until mixture thickens.

Serve over cooked white rice or cooked no-yolk egg noodles.

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