Bok Choy Beef Soup Food

BEEF STIR-FRY WITH BABY BOK CHOY & GINGER

Steps:

• Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, ginger, soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl; stir until the cornstarch is no longer visible. Add sesame oil and stir until the beef is lightly coated.
• Combine oyster-flavored sauce and the remaining 1 Tbsp. sherry in a small bowl. Set aside.
• Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in vegetable oil. Add the beef in an even layer; cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer to a plate.
• Add bok choy and broth to the pan. Cover and cook until the bok choy greens are bright green and almost all the liquid has been absorbed, 1 to 2 minutes. Return the beef to the pan, add the reserved sauce, and stir-fry until the beef is just cooked through and the bok choy is tender-crisp, 30 seconds to 1 minute.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

GUEST POST: BEEF NOODLE SOUP WITH SHITAKE MUSHROOMS AND BABY BOK CHOY FROM SPIRALIZED

Steps:

• Season the beef cubes with salt, pepper and lightly pat with olive oil.
• Place a large saucepan over medium heat and add in 1 tbsp of the olive oil.
• Once the oil heats, add in the garlic.
• Once the garlic heats, add in the beef and cook for about 1-2 minutes per side or until it is still rare in the middle but seared on the outsides.
• Remove from the saucepan, leaving in the garlic, and set aside.
• Place the rest of the olive oil in the same saucepan and add in the red pepper flakes, bok choy and mushrooms. Stir to combine and cook for about 2 minutes.
• Add in the water and chicken broth and bring to a boil.
• Once boiled, add in the coconut aminos. Reduce heat and simmer for 5 minutes.
• Add in the beef, zucchini noodles, and half of the green onions. Cook for 2 minutes and then pour into a bowl.
• Top with remaining green onions and enjoy!

STIR-FRIED BEEF WITH BOK CHOY

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.

BOK CHOY BEEF SOUP RECIPE

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, and continue cooking until the beef is evenly browned. Season with salt and pepper. Add the chicken broth, water, lime juice, and jalapeno. Increase heat to medium-high, and bring to a boil. Stir in bok choy, and simmer until tender, about 5 minutes. Mix in chile-garlic sauce.

BEEF AND BOK CHOY STIR FRY

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.

SLOW-COOKER CHINESE BEEF AND BOK CHOY

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.

SPICY BEEF AND BOK CHOY RECIPE

Steps:

• Season the beef to taste with sea salt and freshly ground black pepper. Warm the coconut oil in a large skillet placed over a high heat. Add the ginger, garlic, and chiles (if using). Stir-fry until fragrant, about 1 minute. Add the beef and cook for 2 to 3 minutes. Transfer the beef to a bowl. Add the onion to the hot skillet and cook for 2 minutes. Add the bok choy and cook until soft (3 to 4 minutes). Return the beef to the skillet, add the fish sauce to the pan, stir to combine, and serve warm.

MUSHROOM BOK CHOY SOUP

Steps:

• Heat butter in a stock pot over medium heat; add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice; cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

BOK CHOY SOUP

Steps:

• Heat the sesame oil in a medium-sized pot over medium-low heat. Add the zha cai, ginger, and whites of the green onion. Saute for 3 to 5 minutes, or until they become fragrant and just start to brown.
• Add the vegetable stock and bring to a boil.
• Add the bok choy and bring the stock back up to a simmer. Cover the pot and cook until the bok choy is tender, about 5 minutes.
• Add the greens of the green onion and a drizzle of sesame oil if desired. Adjust the seasonings to taste with a pinch of sugar, salt, or a splash of the zha cai pickle liquid. (*Footnote 2)

SPICY BEEF WITH SHRIMP AND BOK CHOY

Steps:

• Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
• Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
• Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
• Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
• Transfer the beef, shrimp and any juices to a plate.
• Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
• Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
• Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

BABY BOK CHOY AND BEEF NOODLE SOUP WITH WARM SPICES

Steps:

• Peel and grate or finely chop ginger
• Warm oil in a soup pot over medium heat. Add sliced onion and saute until softened. (if sticking, add a little water, rather than oil in order to keep this a low fat recipe)
• Add cinnamon stick and star anise and allow to hydrate, about 2 minutes. Add ginger and garlic. Stir about 1 minute. Add the chicken broth and soy sauce. Cover and bring to boil then medium-low to simmer
• Trim the ends of the bok choy, and cut lengthwise into long quarters. Add to the pot to simmer. Add more water if necessary to cover. Cook bok choy 4-7 minutes
• Meanwhile, cut and trim beef and saute in separate pan. Cook to desired done-ness then set aside
• Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup
• Prepare noodles separately and divide into soup bowls
• Divide meat into soup bowls
• Ladle soup into soup bowls. Hot soup should warm the noodles and meat. Garnish with chopped green onion

BEEF AND BOK CHOY PHO

Steps:

• In a large saucepan bring the stock, star anise, cinnamon quill, ginger, garlic, fish sauce and brown sugar to the boil. Turn down the heat and simmer for 10-12 minutes or until flavours infuse. Use a slotted spoon to remove all the solids. Keep broth warm over a medium-low heat. Meanwhile, cook bok choy and broccoli in a saucepan of boiling water for two minutes. Drain and divide between two serving bowls. Slice the beef as thinly as possible and add to the bowls. Pour over the hot broth (this will cook the beef) and top with chilli, lime and peanuts. TIP - You can add 50g rice noodles to this recipe. If using rice noodles, simply prepare according to packet instructions. Once cooked, divide between the two serving bowls before adding the broth.

BOK CHOY AND BEEF SOUP

Steps:

• Heat small amount of oil (olive/etc) in large soup pot. Add chopped garlic and onion. Cook until softened (Onion turns translucent when done).
• Add the ground beef, heat until fully cooked. Drain well.
• Add the Bok Choy, Kale, Mushrooms, and any other additional vegetables to the pot. Mix and heat until the greens have wilted.
• Add the water (I fill the pot to the brim.) Set temp to medium.
• Add the green onions, chicken bouillion, soy sauce, ginger (fresh grated or ground/powder), salt, and pepper.
• Add a small (I just drizzle a small amount in the soup) amount of sesame oil. Stir.
• Heat until simmering. Simmer 20-30 minutes.
• Serve as is or add ramen (directly to the soup and let sit for 3 minutes in the hot liquid until cooked), soba noodles (pre-cooked), or even rice/potatoes.

KETO BEEF AND BOK CHOY SOUP

Steps:

• Place sirloin on wire rack in instant pot and add 2 boxes beef broth. (A half gallon of homemade broth is preferable.). Cook for 10 minutes. Cube sirloin and add onion and spices. Cook 20 minutes more and add remaining ingredients (sauerkraut, boy Choy, whipping cream, and cheeses) and cook for 10 more minutes. Serve. Can be served with garlic toast for those not Keto-ing.

BOK CHOY CHICKEN SOUP

Steps:

• Serve and enjoy!

BEEF AND BOKCHOY SOUP

Steps:

• In a soup pot, saute the garlic, onions and ginger for about 2-3 minutes.
• Add the ground beef, and continue cooking until the beef is evenly browned.
• Drain the excess grease.
• Add the water and beef boullion.
• Let this simmer for about 10 minutes
• Stir in the chopped bok choy and simmer until tender.
• Add fish sauce to taste.
• Serve in a bowl while it's hot.

SPICY RAMEN WITH BEEF AND BOK CHOY

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.