I love this dish. I always order this delicious dish every time we eat at our favorite local Szechuan restaurant. And as always, I tell my family that I can recreate this dish at home. So, here it is, slices of tender and tasty beef with two of my favorite vegetables; shanghai bok choy and mushrooms. Marinating the beef in a mixture of soy sauce, rice wine and cornstarch for 20 minutes gives it an added tenderness and flavor. Enjoy this savory dish with steamed rice or on its own.
Cooking Tips for Perfect Stir Fry
Stir frying is all about quick cooking at high heat, so preparation is key. Start by gathering all your ingredients and chopping them into uniform sizes. This ensures even cooking. When it comes to the beef, slicing against the grain is crucial for tenderness. Aim for thin slices, about a quarter-inch thick. For the best results, use a wok or a large skillet. A wok is designed for high heat and allows for even cooking. Preheat your wok until it’s almost smoking before adding oil. This helps create that perfect sear on the beef. Also, don’t overcrowd the pan. If you add too many ingredients at once, the temperature drops and you end up steaming your food instead of frying it. Cook the beef in batches if necessary. Lastly, add the vegetables based on their cooking times; mushrooms and bok choy cook quickly, so add them after the beef is nearly done to preserve their texture and flavor.
Serving Suggestions and Pairings
This stir fried beef with Shanghai bok choy is a versatile dish that pairs well with a variety of sides. Steamed jasmine rice is a classic choice, as its subtle flavor complements the savory notes of the beef. If you want to switch things up, consider serving it with fried rice or quinoa for a healthier twist. For a fresh touch, a simple cucumber salad dressed with rice vinegar can add a nice crunch. If you enjoy a bit of heat, serve the dish with chili oil or Szechuan peppercorns on the side. Don’t forget about drinks; a light, crisp beer or a refreshing iced green tea can balance the flavors beautifully. For a family-style meal, serve everything on a large platter and let everyone help themselves. This not only makes for a delightful presentation but also encourages sharing and enjoying the meal together.
Frequently Asked Questions
What can I substitute for Shanghai bok choy?
If you can’t find Shanghai bok choy, try using regular bok choy or even Swiss chard as a good alternative. Both will give you a nice texture and flavor in the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Can I make this dish ahead of time?
You can marinate the beef ahead of time and chop all the veggies, storing them separately until you’re ready to cook. Stir-frying is quick, so it’s best to cook it fresh for the best taste.
What sides pair well with this stir fry?
Steamed rice is a classic pairing that balances the savory flavors. You could also serve it with noodles or a simple cucumber salad for a refreshing contrast.
What are common mistakes to avoid when stir frying?
One common mistake is overcrowding the pan, which can lead to steaming instead of frying. Make sure to cook in batches if needed and always preheat your wok to get that perfect sear.
Stir Fried Beef with Shanghai Bok Choy
Ingredients
- 1 lb boneless sirloin steak
- 4 tbsp olive oil
- 1 knob ginger peeled and sliced into thin strips
- 5 oz mushrooms sliced
- 1 lb shanghai bok choy halved, rinsed and pat dry
- Ā¼ cup chicken broth
- Ā¼ cup oyster sauce
- 2 tbsp cornstarch dissolved in 2 tbsp water
Marinade
- 1 tbsp soy sauce
- 2 tbsp rice wine or sherry
- 1 tbsp cornstarch
Instructions
- Trim fat from beef steak and then slice thinly.
- In a bowl, combine soy sauce, sherry and cornstarch. Stir in sliced beef; mix well. Cover and refrigerate for 20 minutes.
- Heat wok or 10-inch non-stick skillet over medium high heat. Add 3 tbsp oil; rotate to coat side. Add beef and ginger and stir-fry for 3 minutes or until beef is brown. Remove beef from skillet and set aside.
- Using the same skillet, add 1 tbsp of oil. Add mushrooms and stir fry for 2 minutes. Add bok choy and broth. Cover and steam the vegetable for 3 minutes.
- Add the oyster sauce and stir to combine. Stir cornstarch mixture and then add to the skillet. Cook and stir until sauce has thickened. Stir in beef and heat just until beef is hot.
- Serve and enjoy!
I love recipes that are easy, but result in a dish that tastes like you used half a pantry of ingredients…this was delicious!! I didn’t have rice wine, but saw online that you can sub in gin..who knew?! It turned out beautifully… Thanks!
You’re welcome Cheryl! Thanks for taking the time to write. Regards and take care š