Stir-Fry Beef With Bokchoy
A few days ago, I went out for dinner and this recipe is what got inspired from that night.
Instead of using pig heart and kidney like them, I use beef so a lot of people can possibly try it.
I hope you like this!
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- 100 g dry rice noodles
- 280 g bokchoy
- 200 g flank steak, tenderloin
- 2 tsp minced garlic
- 1 1/2 tsp minced ginger
- 1/2 tsp chili flakes
- 1 tomato (sliced and seeds removed)
- 1 tbsp cooking oil
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp black pepper
- 3 tsp soy sauce
- 2 tsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/2 tsp rice vinegar
- 1/2 tsp black pepper
- 3 1/2 tbsp water
- 1 tsp cornstarch
Cut the bokchoy white stems and green leaves separately. Chop the white stems smaller if needed. Wash and drain!
Cook noodles in boiling water for a few minutes (follow the package's direction). Transfer to a bowl filled with cold water. Let it sit for 5 minutes and drain.
Prepare the sauce by combining all the ingredients from the list.
Heat a frying pan/ a wok over medium high heat, add 2 tsp cooking oil. Stir in 1/2 tsp ginger and 1 tsp garlic and cook for 20-30 seconds. Add in beef with 1 tsp soy sauce, 1 tsp oyster sauce, black pepper and stir constantly for less than a minute. Transfer to a bowl.
We use the same pan and add 1 tsp oil with the remaining garlic and ginger. Stir for 20-30 seconds then add bokchoy. Cook for 1 minute and stir in tomato slices with the sauce.
Cook for a minute then bring back the beef, sprinkle some chili flakes and toss very quick. Remove from heat immediately!
Place the noodles onto a serving plate and add the beef with bokchoy over.
Sprinkle chili flakes and black pepper. Enjoyyyyy!
