Stirfried beef with bok choy
Vietnamese home cooking in New Zealand. Serving for 2 adults and 1 toddler.
I use beef schnitzel because its thinly cut is the closest to Vietnamese stir-fry beef. The stir-fry pack at the supermarket would do but if you overcook, the meat would be very hard to chew. I sometimes buy a big chunk of rib eye and slice it myself as rib eye is tender no matter how you cook it and the slices can also be used in Pho. But rib eye is pricey alright, and slicing it is a lot of work.
Stirfried beef with bok choy
Vietnamese home cooking in New Zealand. Serving for 2 adults and 1 toddler.
I use beef schnitzel because its thinly cut is the closest to Vietnamese stir-fry beef. The stir-fry pack at the supermarket would do but if you overcook, the meat would be very hard to chew. I sometimes buy a big chunk of rib eye and slice it myself as rib eye is tender no matter how you cook it and the slices can also be used in Pho. But rib eye is pricey alright, and slicing it is a lot of work.
Cooking Instructions
- 1
If you use schnitzel, cut your meat into thumb size pieces.
- 2
Wash the bok choy. Separate the leaves and cut the them in half.
- 3
Smash and chop the garlic. The amount of garlic is your personal choice, I usually use about 4-5 cloves.
- 4
Heat up your pan at high heat. Once pan is hot, add 2 tbsp of cooking oil. Throw in the garlic and stir for a few minutes then throw in the beef.
- 5
Add a tbsp of soy sauce and keep stirring until most of the beef turn pale brown. Remove beef from pan.
- 6
Add 1 tbsp of oil into the cooking pan and throw the bok choy in. Add soy sauce to taste and stir well. Turn down the temperature to medium and put a lid over the pan. Cook until the bok choy turns a little translucent but not too soft.
- 7
Turn up the temperature to high again. Throw the beef in and stir well. Add more soy sauce if needed. Turn off stove and remove from heat.
- 8
Serve with rice and vege soup (In the photo: Miso soup with seaweed)
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