Beef and Bok Choy Stir Fry
Ingredients: Bok Choy, Flank Steak, Oyster Sauce, Light Soy Sauce, Cooking Wine · 45 min cook time · 450kcal · ~₩22,200
Ingredients
1lb Bok Choy, 1lb Flank Steak, 1tbsp Oyster Sauce, 2tsp Light Soy Sauce, 1tbsp Cooking Wine, 2tbsp Water, 0.25tsp White Pepper, 1tsp Sugar, 1tsp Baking Soda, 2tbsp Cornstarch, 1tbsp Oil, 3cloves Garlic, 0.5oz Ginger, 2stalks Green Onion, 1medium Carrot, 0.5tsp Dark Soy Sauce, 2tsp Rice Wine, 1tsp Chicken Bouillon Powder, 1tsp Potato Starch
Instructions
1. Soak 1 lb of bok choy in water for 10-15 minutes. After soaking, peel off larger leaves and wash them clean, especially if there are dark spots. If not peeling, wash extra clean. Strain the bok choy upside down to dry.
2. Remove the silverskin (tough membrane) from the flank steak and discard it.
3. Cut the flank steak against the grain into 1/4-inch slices at an angle. Align the grain lines to run from left to right on the cutting board and cut perpendicular to them.
4. Place the sliced beef in a bowl and rinse it in water for 2 minutes to remove red myoglobin and reduce gaminess. Strain the beef and set aside.
5. Prepare the beef marinade: Combine 1 tbsp oyster sauce, 2 tsp light soy sauce, 1 tbsp cooking wine, 2 tbsp water, 1/4 tsp white pepper, 1 tsp sugar, 1 tsp baking soda, and 2 tbsp cornstarch in a bowl. Mix well.
6. Press excess water out from the beef. Add the marinade to the beef and mix thoroughly with your hands. Set aside to marinate.
7. Add 1 tbsp of oil to the marinated beef and mix well to seal it.
8. Prepare the aromatics: Smash and mince 3 cloves of garlic. Thinly slice 1/2 oz of ginger, then halve the slices. Halve the green onion bulbs (whites).
9. Slice the carrot into similar-sized pieces.
10. Prepare the sauce: In a separate bowl, combine 1 tbsp oyster sauce, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp rice wine, 1 tsp sugar, a dash of white pepper, and 1 tsp chicken bouillon powder. Mix well.
11. Prepare the slurry: In a small bowl, mix 1 tsp potato starch with 1 tbsp water.
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