Best Ginger Beef With Bok Choy Recipes

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.

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.

GINGER BEEF WITH BOK CHOY

Steps:

• Freeze steak 30 minutes; trim any fat.
• Slice steak diagonally across grain into ¼ inch strips.
• Combine garlic and next 4 ingredients in a bowl; add steak, tossing to coat.
• Cover and marinate in refrigerator 20 minutes.
• Add 1 tablespoon oil to a large skillet; place over high heat until hot.
• Add half the steak mixture; stir-fry 3-4 minutes or until browned.
• Remove from skillet; repeat procedure with remaining oil and steak mixture.
• Combine steak mixture and bok choy in skillet; stir-fry 2-3 minutes.
• Add salt and pepper; toss gently.
• Serve with rice.

PAPPADELLE WITH GINGER BEEF AND BOK CHOY

Steps:

• Place beef strips into bowl and combine with garlic, ginger, red pepper flakes and white cracked pepper (no salt). Marinate for 30 minutes.
• Cook pappadelle until al dente. Remove and toss with oil to avoid sticking.
• In a hot wok add 1 tablespoon sesame oil and beef, reserving marinade. Quickly saute for 45 seconds. Remove with slotted spoon and reserve.
• Add bok choy to wok and toss for 30 seconds, adding a touch of salt. Remove with slotted spoon and add marinade to wok with pappadelle. Toss this mixture together, then add beef, 1/2 teaspoon red pepper flakes, bok choy and chopped peanuts. Finish with 1 to 2 tablespoons butter for richness. Arrange fresh peashoots on plate and top with pappadelle mixture, twisting for height.