Savory Beef and Bok Choy Fried Rice
Savory Beef and Bok Choy Fried Rice
[Our Korean Rice Variety: Chamdream] ★ Delicious Beef and Bok Choy Fried Rice ★
On a weekend when the whole family is resting, I made a delicious and nutritious fried rice! This recipe features a harmonious blend of various vegetables and meat, making it a quick and satisfying meal even for picky eaters! Enjoy your delicious meal! *^0^*
Ingredients- Chamdream rice (rice cup measure) 2.5 cups
- Bok choy 100g
- Beef 150g
- Onion 1 medium
- Yellow bell pepper 1/2
- Red bell pepper 1/2
- Garlic 10 cloves
- Carrot 1/2
- Green onion 1 stalk
- Perilla leaves 8 sheets
- Shiitake mushrooms 2
- Cheongyang chili pepper 1 (optional, for added spiciness)
Seasoning and Sauce- Coarse salt for blanching bok choy 1/2 Tbsp
- Salt 1/2 tsp
- Sesame oil 1/2 Tbsp
- Toasted sesame seeds 1 tsp
- Cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water)
- Cooking oil 3 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Minced garlic 2 Tbsp
- Minced green onion 1/2 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Black pepper 1/2 tsp
- Coarse salt for blanching bok choy 1/2 Tbsp
- Salt 1/2 tsp
- Sesame oil 1/2 Tbsp
- Toasted sesame seeds 1 tsp
- Cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water)
- Cooking oil 3 Tbsp
- Soy sauce 2 Tbsp
- Oyster sauce 1 Tbsp
- Minced garlic 2 Tbsp
- Minced green onion 1/2 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Black pepper 1/2 tsp
Cooking Instructions
Step 1
First, prepare the rice which is the base of your fried rice. Measure out 2.5 cups of Chamdream rice using a rice cup and place it in your rice cooker. Gently rinse the rice 3-4 times, being careful not to mash the grains. Continue rinsing until the water runs clear for a better rice texture. Once rinsed, place the rice in the cooker and cook as you normally would.
Step 2
Now, let’s prepare the fresh bok choy. Rinse each leaf thoroughly under running water, ensuring all dirt and debris are removed. Once clean, chop the bok choy into bite-sized pieces. Avoid chopping them too small, as they might become mushy when stir-fried. Aim for pieces about 2-3 cm in length to maintain a pleasant crunch.
Step 3
To keep the bok choy crisp, we’ll blanch it briefly! Fill a pot with plenty of water and add 1/2 Tbsp of coarse salt. Bring the water to a rolling boil. Once boiling, add the prepared bok choy and blanch for about 1 minute and 30 seconds. Be careful not to overcook it! Immediately remove the blanched bok choy and plunge it into cold water to stop the cooking process. Drain it well in a colander. (Unfortunately, I forgot to take photos during this step! ㅠㅠ)
Step 4
Prepare the ingredients that will add rich flavors to your fried rice. Slice the garlic thinly. Dice the onion, yellow bell pepper, red bell pepper, and carrot into approximately 0.7-1 cm cubes, making them easy for everyone to eat. Finely chop the green onion to add fragrance. Thinly julienne the perilla leaves. Slice the shiitake mushrooms into bite-sized pieces. If you prefer a spicier kick, finely mince the Cheongyang chili pepper.
Step 5
Slice the beef into bite-sized pieces. Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the beef, 1/2 tsp salt, and 1 tsp black pepper. Stir-fry just until the pink color disappears. Overcooking will make the beef tough, so be mindful of the time. Once cooked, transfer the beef to a paper towel to absorb excess oil and set it aside.
Step 6
Let’s start building the aromatic base for the fried rice! In the same pan (without washing), add the chopped green onion, sliced garlic, and the optional Cheongyang chili pepper. Sauté over medium heat until fragrant. Once the garlic aroma intensifies, add 1 Tbsp of minced garlic and continue to stir-fry, being careful not to burn the garlic. The garlic should turn lightly golden brown.
Step 7
Now it’s time to stir-fry the vegetables. Once the garlic is fragrant, add another 2 Tbsp of cooking oil to the pan and turn the heat up to high. Add the diced onion, bell peppers, carrot, shiitake mushrooms, and any other vegetables except for the perilla leaves. Stir-fry quickly over high heat. The key here is to cook the vegetables quickly so they retain their crispness and don’t release too much moisture. Stir-fry for about 2-3 minutes.
Step 8
Once the vegetables have slightly softened and are partially cooked, add the blanched bok choy (make sure it’s well-drained) and stir-fry it with the other ingredients. Avoid overcooking the bok choy; just toss it gently for about 1 minute to combine.
Step 9
Return the pre-cooked beef to the pan. Gently mix it with the vegetables and continue to stir-fry. Ensure the beef is well combined with all the other ingredients.
Step 10
It’s time to add the seasonings that will define the flavor of your fried rice. Drizzle 2 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 1 Tbsp of minced garlic, 1/2 Tbsp of minced green onion, 1 Tbsp of cooking wine, and 1/2 Tbsp of sesame oil evenly over the ingredients in the pan. Stir-fry quickly over high heat to coat everything and allow the flavors to meld, being careful not to burn the sauces.
Step 11
We’ll now add the cornstarch slurry to achieve the desired consistency. Gradually pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water) while stir-frying, until the fried rice reaches your preferred thickness. It’s important to get the consistency just right – not too thick or too watery. Finally, add the thinly julienned perilla leaves and stir-fry briefly to infuse their fresh aroma.
Step 12
Now, add the cooked rice and stir-fry to combine everything evenly. Add the cooked Chamdream rice from the rice cooker to the pan. Using a spatula, gently break up any clumps of rice and stir-fry, ensuring that each grain is coated with the sauce and ingredients. Continue stir-frying for about 2-3 minutes until all the flavors have harmoniously blended, resulting in a delicious fried rice!
Step 13
Your warm and delicious Beef and Bok Choy Fried Rice is ready! Serve it generously in a bowl and enjoy every bite! Yum yum!
