BEEF & BOK CHOY STIR FRY
Steps:
- Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
- Combine all sauce ingredients in a small bowl.
- Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
- Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
- Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
- Remove from heat and garnish with green onion tops and serve over rice.
Nutrition Facts : Calories 363 kcal, Carbohydrate 23 g, Protein 28 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 1001 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
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.
SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
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
SPICY BEEF WITH SHRIMP AND BOK CHOY
In my search for recipes using bok choy, I ran across this recipe on Yahoo.com I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. NOTE: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 375.7, Fat 24.4, SaturatedFat 8, Cholesterol 106.1, Sodium 340.4, Carbohydrate 5.3, Fiber 1.2, Sugar 1.4, Protein 28.8
SPICY BEEF WITH SHRIMP & BOK CHOY
A speedy stir-fry with a rich flavor that is balanced with the clean, sweet crunch of bok choy.
Provided by cbella
Categories Main Dishes Lunch
Time 35m
Number Of Ingredients 9
Steps:
- Whisk rice wine, dark soy sauce and cornstarch in a small bowl until the cornstarch is dissolved
- Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat.
- Add beef, garlic 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.
Nutrition Facts : 0 Array
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
SPICY SHRIMP AND BOK CHOY STIR FRY (SOUTH BEACH DIET PHASE 1)
From new book. Haven't tried. Chili-garlic sauce is a common Asian ingredient that brings a tangy hot flavor to any dish. It can be used both for cooking and as a condiment when you want a little extra heat. Look for brands with no sugar added in the Asian section of the supermarket.
Provided by Lizzie Rodriquez
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the shrimp, scallion whites, and garlic.
- In a wok or large non-stick skillet, heat oil over medium heat. Add shrimp mixture and cook, stirring occasionally, until shrimp turns pink and are cooked through, 3-4 minutes. Transfer to a large bowl.
- Return the pan to medium heat. Add bok-choy, cover, and cook, stirring occasionally until crisp tender, about 3-4 minutes. Drain any liquid from the skillet and add bok choy to bowl with shrimp.
- Return the pan to medium. Add soy sauce and chili garlic sauce; stir to combine and bring to a boil. Add shrimp mixture and toss until coated. Cook briefly just to reheat. Still in scallion greens.
SPICY SHRIMP AND BOK CHOY
Make and share this Spicy Shrimp and Bok Choy recipe from Food.com.
Provided by Mitch Sickler
Categories One Dish Meal
Time 22m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the bok choy and cook, stirring, for 1 minute; drain and rinse with cold water.
- In the same pot, melt the butter over medium-high heat. Add the scallions and garlic and cook, stirring, until softened, about 2 minutes. Stir in the soy sauce, crushed red pepper and shrimp and cook until opaque, about 2 minutes. Stir in the bok choy until heated through, about 2 minutes.
- Serve immediately with angel hair pasta.
Nutrition Facts : Calories 710.7, Fat 13.1, SaturatedFat 6.1, Cholesterol 261.9, Sodium 2109.1, Carbohydrate 101.1, Fiber 9, Sugar 8.8, Protein 48.2
SPICY BEEF WITH SHRIMP & BOK CHOY RECIPE
Provided by cprzybyl
Number Of Ingredients 1
Steps:
- 1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved. 2. 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. 3. Transfer the beef, shrimp and any juices to a plate. 4.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. 5. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Make and share this Spicy Shrimp and Bok Choy Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium soup pot over med-high heat.
- Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
- Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
- Add in the shrimp and noodles; cook for 3 minutes.
- Add in the scallions; cook for 2 minutes.
- Turn off the heat and let the soup sit for 2-3 minutes more.
- Adjust seasoning and serve.
Nutrition Facts : Calories 550, Fat 15.8, SaturatedFat 2.5, Cholesterol 221.5, Sodium 1314.8, Carbohydrate 62.9, Fiber 3.6, Sugar 8, Protein 38
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