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Making Beef Broccoli withBok Choy requires a bit of time as far as preparation goes, but once that's donethe cooking time happens quickly.
Chinese cuisine is my all-time favorite. Next comes, Italian, and then German. That said, Chinese cuisineis not something I cook all that often because it seems that the flavors I'm able to achieve in my own kitchen can never quite compete with what we get from our local take-out establishment or favorite Chinese sit-down restaurant. However, that doesn't stop me from trying, and this one gets a full two thumbs up!
This year, theChinese New Year falls on Monday, February 8th, and within theChinese zodiac 2016 is the year of the red monkey. Other monkey years are1920, 1932, 1944, 1956, 1968, 1980, 1992, 2004.
My birth year is 1959 making me a pig (no comment). If you'd like to find out more about the Chinese zodiac, what animal sign you're born under, and what 2016 holds for you, I'll add a link at the bottom of this post. I find it most fascinating, and take what I read with a grain of salt.Naturally, I suggest you do that you do the same.
Speaking of seasoning, let's get back to the recipe of Beef, Broccoli, and Bok Choy, shall we?
As I stated earlier, assembling and preparing alltheingredients in advance is key when cooking Chinese cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, your ready to heat your pan and get cooking, because dinner is now only moments away.
Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops).Prepare the broccoli by separating it into florets.
Peel the carrots and line them up to cut them into julienne slices. Stacking them on top of each other is key to slicing them properly. However, this doesn't need to be done perfectly. As long as all the vegetables are similar in size (carrots, bok choy, broccoli, etc), they'll cook in the same amount of time which is what you're looking for when stir frying vegetables.
Place the prepared veggies (including the onion) into bowls and set aside while preparing the sauce and beef. In a medium size bowl, whisk together soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, garlic, and grated ginger. Set aside. Slice the partially frozen beef, across the grain, into thin slices.
In a shallow bowl, toss the sliced beef with corn starch, salt, pepper, and red pepper flakes. Heat a wok or very large skillet on high with a bit of peanut or canola oil. Add the broccoli, carrots, onions, and garlic to the pan and stir frequently to cook the vegetables lightly (approximately 5 minutes) making sure not to make them too soft and mushy.
Remove the cooked carrot and broccoli mixture to a bowl and set aside. Add additional oil to the wok and add the bok choy and drained water chestnuts. Cook, stirring occasionally for 2-3 minutes or until the bok choy is wilted but not soggy. Remove from the wok and set aside.
Add additional oil to the wok and add the prepared beef. Cook, stirring occasionally for 3-4 minutes. Add all the precooked vegetables back into the wok and stir in the prepared soy and teriyaki sauce mixture. Heat everything through, stirring occasionally for an additional 1-2 minutes. To serve, spoon the beef and vegetable mixture over prepared brown rice and serve immediately.
To find out more about Chinese zodiac signs, there are all sorts of great sites online that you can visit. Here is just one that I think you will find interesting: Travel Channel Guide, Chinese Zodiac.
Also, for additional Chinese inspired recipes, and some fun party planning ideas, please check out my following posts:
Chinese Almond Cookies:
Chinese Bing Bread:
Homemade Fortune Cookies:
Printable Recipe Card
Beef Broccoli and Bok Choy
Renee Goerger
This healthy and delicious Beef Broccoli and Bok Choy stir fry recipe is easy to recreate at home.
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Asian Main Course
Cuisine Asian Inspired
Servings 4
Calories 418 kcal
Ingredients
- 1 pound round steak partially frozen and thinly sliced across the grain
- 1 tablespoon corn starch
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 head bok choy washed and chopped into bite sized pieces, including the green
- 1 head broccoli washed and cut into bite sized florets
- 4 carrots peeled and sliced into julienne slices, approximately 1" long
- 1 large red onion chopped
- 1 small can sliced water chestnuts drained
- 4 cloves garlic minced
- pinch red pepper flakes or to taste
- ¼ cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
- 3 tablespoons peanut or canola oil divided
Instructions
Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
Place the prepared bok choy into a large bowl. Set aside.
In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
Serve by spooning the beef and vegetables over prepared brown rice.
Notes
The corn starch that the beef is tossed with will help thicken the sauce as it cooks.
As a replacement for the rice wine vinegar, lime juice can be used if needed.
Feel free to add or swap vegetables as desired. Making sure that the vegetables are roughly the same size will ensure even cooking.
If making vegetable swaps, please be aware that softer vegetables like mushrooms and pea pods will take less time to cook than firmer vegetables like carrots.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 33gProtein: 37gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 72mgSodium: 2507mgPotassium: 1760mgFiber: 9gSugar: 13gVitamin A: 20524IUVitamin C: 237mgCalcium: 360mgIron: 6mg
Tried this recipe?Let us know how it was!
I hope this is a recipe you'll try for yourself. As you can see, it's not all that difficult to make, and you'll be pleasantly surprised when you set an Asian-inspired meal on the dinner table that didn't require ordering out or tipping. And one that will give you a great deal of satisfaction bite after delicious bite!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
