CookGo
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Beef and Bok Choy Stir-fry

Coût $15, économiser $10

Source: Recommended by CookGo

  • 30 Min
  • 1 Portions
  • $15

INGRÉDIENTS

  • Main Ingredients

    • 🥩 150g beef chuck flap tail
    • 200g bok choy
    • 1 chili pepper
    • 2 tbsp vegetable oil
    • 🧂 1/2 tsp salt
    • 1 tsp sesame seeds
    • 1/2 tbsp sesame oil
    • 1 tbsp cornstarch mixed with 2 tbsp water

  • Sauce

    • 2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 🧄 1/2 tbsp minced garlic
    • 1/2 tbsp minced green onion
    • 1 tbsp mirin
    • 1/3 tsp black pepper

  • For Bok Choy Blanching

    • 1.5L water
    • 🧂 1/2 tbsp salt

ÉTAPES

1

Wash bok choy thoroughly under cold water. Depending on size, use whole or cut into halves or quarters. Slice chili pepper into 1cm thick pieces.

2

Boil 1.5L water with 1/2 tbsp salt. Blanch bok choy for 1.5–2 minutes, then immediately transfer to ice water to cool. Drain and set aside.

3

Preheat a pan on high heat for 3 minutes. Add 1 tbsp vegetable oil and sear beef briefly on both sides to retain juices. Lightly season with salt. Remove beef and set aside.

4

Add 1 tbsp vegetable oil to the pan and sauté chili pepper until fragrant.

5

Add blanched bok choy to the pan and stir-fry briefly.

6

Return beef to the pan and stir-fry with bok choy. Add the prepared sauce and mix well.

7

Mix cornstarch with water and add to the pan to thicken the sauce.

8

Finish with sesame oil for aroma. Plate and sprinkle sesame seeds on top.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 30g
    Protéines
  • 15g
    Glucides
  • 25g
    Graisses

💡 Astuces

Use fresh bok choy for better texture and flavor.Adjust chili pepper quantity based on spice preference.Serve with steamed rice or noodles for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.