SKIRT STEAK AND BOK CHOY STIR-FRY
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
- In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
- To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 5 minutes. Serve over rice; sprinkle with peanuts.
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
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
ROBI'S STEAK AND BOK CHOY STIR FRY
So good, great flavor, tender meat, and healthy too! DH loves it, we are watching his weight! I am trying to get him used to eating healthier. Cooks up fast, easy for a dinner menu, served over white rice, your guests will rave! The meat is marinated, so start early, chop your vegetables, and you will have very little to do at dinnertime! I buy Hoisin sauce at the local grocery store, any brand you like. You may add more steak, or any vegetable you like. You can even substitute Tofu for the meat and have a vegetarian dish. I dislike tofu, eww. Very versatile. Have fun with this recipe! Grape tomatoes would be great in this too!
Provided by Grammabobbie
Categories Vegetable
Time 40m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the flank steak, very thinly, against the grain.
- Grate the ginger (I use a 1 inch piece)
- Mince the garlic.
- Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar.
- Cover and refrigerate at least 2 hours.
- Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime.
- One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture.
- Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot.
- Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor.
- Enjoy!
Nutrition Facts : Calories 235.8, Fat 11.5, SaturatedFat 3.3, Cholesterol 31.2, Sodium 566.7, Carbohydrate 13.3, Fiber 3.1, Sugar 6.1, Protein 21.5
SKIRT STEAK WITH BOK CHOY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
- Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
- Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
- Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
- Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
BOK CHOY STIR-FRY WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
- Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
- Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.
Nutrition Facts : Calories 448 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 1016 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 17 grams
FLAVORFUL BEEF STIR-FRY
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Recipes Asian Chinese
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, Carbohydrate 104.6 g, Cholesterol 38.6 mg, Fat 13.8 g, Fiber 11.7 g, Protein 30.5 g, SaturatedFat 3 g, Sodium 1593.6 mg, Sugar 12 g
BOK CHOY STIR FRY
This quick and easy recipe for bok choy stir fry goes nicely with any meat. I like to add 1/4 teaspoon chicken soup base (such as Penzey's®) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger, if desired.
Provided by fred
Categories Side Dish Vegetables
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 6.1 g, Fat 7.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 163.5 mg, Sugar 3 g
STEAK AND SOBA STIR-FRY
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Provided by Mary Frances Heck
Categories Stir-Fry Quick & Easy Dinner Steak Bok Choy Noodle Soy Sauce Bon Appétit Quick and Healthy Sugar Conscious Dairy Free Peanut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
- While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
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