SLOW-COOKER CHINESE BEEF AND BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
- Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
STIR-FRIED BEEF WITH BOK CHOY
Make and share this Stir-Fried Beef With Bok Choy recipe from Food.com.
Provided by lazyme
Categories Steak
Time 50m
Yield 5 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 392.2, Fat 27.8, SaturatedFat 6, Cholesterol 46.2, Sodium 1146.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.1, Protein 27.2
SIZZLING BEEF AND BOK CHOY STIR FRY
I love stir fry recipes, bok choy and thai food so I added a little bit of some of my favorite recipes together.
Provided by Misha Bella
Categories Greens
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 500.4, Fat 34.4, SaturatedFat 11.2, Cholesterol 101.3, Sodium 1993.3, Carbohydrate 13.4, Fiber 4.4, Sugar 6.3, Protein 36.4
BEEF AND BOK CHOY STIR-FRY
This beef and bok choy stir-fry is an Asian feast enhanced by soy sauce, rice vinegar, grated ginger, and brown sugar.
Provided by Sara Quessenberry
Time 20m
Number Of Ingredients 9
Steps:
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper.
- Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
- Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
- Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil.
- Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
Nutrition Facts : Calories 406 kcal, Carbohydrate 46 g, Cholesterol 38 mg, Protein 29 g, SaturatedFat 4 g, Sodium 584 mg, Fat 11 g, UnsaturatedFat 0 g
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
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.
ASIAN BEEF WITH BABY BOK CHOY
Stir up our Asian Beef with Baby Bok Choy recipe! Made with veggies, steak and sesame dressing, our Asian Beef with Baby Bok Choy recipe is sure to please.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat large nonstick skillet on high heat. Add bok choy, peppers, half the garlic and 1 tsp. ginger; stir-fry 1 min. Stir in broth; cover. Simmer 3 to 5 min. or until vegetables are crisp-tender. Transfer to platter; cover to keep warm.
- Combine meat, dressing, soy sauce, and remaining garlic and ginger.
- Heat same skillet on high heat. Add meat mixture; stir-fry 3 to 4 min. or until meat is done. Spoon meat and sauce over vegetables.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
BEEF BROCCOLI AND BOK CHOY
This healthy and delicious Beef Broccoli and Bok Choy stir fry recipe is easy to recreate at home.
Provided by Renee Goerger
Categories Asian Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
- Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
- Place the prepared bok choy into a large bowl. Set aside.
- In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
- Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
- Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
- Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
- Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
- Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
- Serve by spooning the beef and vegetables over prepared brown rice.
Nutrition Facts : ServingSize 1 serving, Calories 418 kcal, Carbohydrate 33 g, Protein 37 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 2507 mg, Fiber 9 g, Sugar 13 g, UnsaturatedFat 11 g
BEEF AND BOK CHOY HOT POT
Make and share this Beef and Bok Choy Hot Pot recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
- Mix well and set aside.
- Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
- Add broth mixture along with the green onions, garlic and ginger.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 1 1/2 hours or until beef is tender.
- Stir in bok choy and carrots; cook for 5 minutes or until tender.
- Serve beef mixture over hot rice noodles.
Nutrition Facts : Calories 492.2, Fat 32.8, SaturatedFat 12.1, Cholesterol 118, Sodium 842, Carbohydrate 16, Fiber 2.6, Sugar 10, Protein 32.8
BEEF AND BOK CHOY
Make and share this Beef and Bok Choy recipe from Food.com.
Provided by teresas
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash the bok choy and drain it. Cut the leaves into thin strips.
- Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.
- Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
- Stir-fry the bok choy for 30 seconds or until it is just wilted.
- Add the meat, soy sauce and sherry.
- Sir-fry for 2 to 3 minutes or until the meat is tender.
- Add the basil and sesame oil and toss well.
- Serve immediately.
- Garnish with strips of red pepper, if desired.
Nutrition Facts : Calories 218.2, Fat 16.2, SaturatedFat 4, Cholesterol 42.6, Sodium 607.1, Carbohydrate 3.6, Fiber 1.3, Sugar 1.5, Protein 14.6
BEEF AND BOK CHOY STIR FRY
This amazing fifteen minute meal is packed with tender beef, crunchy bok choy, and earthy mushrooms an easy homemade stir fry sauce. So good and so easy.
Provided by Kristen McCaffrey
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Add the chicken broth, oyster sauce, soy sauce, garlic, ginger, and cornstarch to a small bowl. Stir to combine.
- Add half the oil to a pan or wok over high heat. Add the beef and cook for 1-2 minutes until browned but not fully cooked. Remove and set aside.
- Add remaining oil to the pan. Add the vegetables to the pan and cook for 3-4 minutes. Turn the heat down to medium and add the sauce. Cook for 3-4 minutes until sauce thickens and vegetable are tender crisp.
- Add the beef to the pan and cook for 1 minute or until steak is cooked to your liking.
Nutrition Facts : ServingSize 2 cups, Calories 278 cal, Carbohydrate 9 g, Fat 10 g, Protein 37 g, Fiber 2 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 917 mg, Sugar 2 g
SPICY RAMEN WITH BEEF AND BOK CHOY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
- Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
- Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.
Nutrition Facts : Calories 670 calorie, Fat 32 grams, SaturatedFat 12 grams, Cholesterol 75 milligrams, Sodium 2550 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 34 grams
MONGOLIAN BEEF AND BOK CHOY
This recipe was sent to me buy a good friend and I have no idea where he got it. But I tried it once and I've never eaten at a Chinese restaurant since. Let me describe Bok Choy; it's a Chinese plant that really resembles a leek but it's related to a cabbage. You could use cabbage for this if you can't find it and it's still fabulous.
Provided by Beer2179
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil.
- In a separate bowl mix soy sauce, sesame oil, and chicken broth.
- Sauté garlic and ginger in very hot wok.
- Add flank steak and sauté for 2 minutes.
- Add bok choy and sauté for 2 minutes.
- Add sauce and cook for 30 seconds.
BOK CHOY WITH BEEF
Steps:
- Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
- Make marinade and marinate meat:
- Stir together marinade ingredients in a medium bowl until sugar is dissolved.
- Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
- Blanch bok choy:
- Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
- Fry beef:
- Stir together soy sauce, Sherry, and vinegar.
- Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
- Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
- Stir-fry beef and bok choy:
- Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.
KOREAN BEEF BOK CHOY
Make and share this Korean Beef Bok Choy recipe from Food.com.
Provided by LMillerRN
Categories Meat
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut steak diagonally across the grain in 1/4 inch thick slices.
- Heat 1 tsp oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink.
- Remove to a bowl.
- Repeat with another tsp oil and rest of meat.
- Add to bowl; stir in 2 Tbsp stir-fry sauce.
- Add 2 more tsp oil to skillet, then bok choy. Stir-fry 30 seconds.
- Add 3Tbsp water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
- Add meat and juices; stir-fry 20 seconds to heat through.
- Sprinkle with crushed red pepper, if desired.
Nutrition Facts : Calories 250.1, Fat 12.7, SaturatedFat 3.9, Cholesterol 43.4, Sodium 1056.5, Carbohydrate 6.9, Fiber 1.4, Sugar 4.8, Protein 27
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- Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
- Stir-fry the bok choy for 30 seconds or until it is just wilted. Add the meat, soy sauce and sherry. Stir-fry for 2–3 minutes or until the meat is tender. Add the basil and sesame oil and toss well. Serve immediately. Garnish with strips of red capsicum, if desired.
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