Flavorful Stir-Fried Bok Choy with Beef (Chinese Restaurant Style)
Flavorful Stir-Fried Bok Choy with Beef (Chinese Restaurant Style)
#BeefDish #Sirloin #ChuckTailFlap #FlankSteak #BokChoyBeefStirFry #ChineseCuisine #SeoraeHyangCopycat
Enjoy a splendid Bok Choy and Beef Stir-Fry at home! Inspired by Seorae Hyang’s popular dish, this recipe features fresh bok choy and premium beef (sirloin, flank steak, chuck tail flap) stir-fried with oyster sauce and jjajang powder for a rich flavor. Finishing with a touch of flame from a torch creates a restaurant-quality Chinese dish. This nutritious and satisfying meal is perfect for a hearty dinner or as an excellent accompaniment to drinks. Let’s make this special dish right away!
Main Ingredients- 300g Australian Sirloin
- 200g Korean Flank Steak
- 300g Korean Chuck Tail Flap
- 400g Fresh Bok Choy
- 3 Mushrooms
Cooking Instructions
Step 1
First, wash the bok choy thoroughly under running water. Separating the leaves allows for cleaner washing and helps the sauce coat evenly during cooking. We’ll use them whole without cutting.
Step 2
The beef used includes Korean flank steak, chuck tail flap, and Australian sirloin. Two pieces of sirloin were used. Pat the beef dry with paper towels to remove excess moisture, then slice it into bite-sized pieces. (Optional: Removing moisture helps reduce gamey flavors.)
Step 3
Heat peanut oil (or cooking oil) in a heated pan or wok over medium-low heat. Add sliced garlic, grated ginger, and sliced scallions, and stir-fry until fragrant to release their aromas. Infusing the oil with these aromatics beforehand will significantly deepen the dish’s flavor.
Step 4
Once the aromatic oil is ready, add the prepared beef and stir-fry over high heat until the surface is browned. It’s important to stir-fry quickly to prevent the beef from burning.
Step 5
As the beef starts to brown, slice it into bite-sized pieces (about 1-1.5 cm thick). Then, add sugar and stir-fry to mix well with the beef. Next, add dark soy sauce (or regular soy sauce) and stir-fry together. Dark soy sauce is less about saltiness and more about adding a subtle smoky flavor when combined with sugar. Add 1 Tbsp of soju to effectively remove any meat odor.
Step 6
Now, use a kitchen torch to infuse a smoky flavor. Briefly torch the surface of the meat until it looks slightly charred, mimicking the taste from a professional restaurant. This step is optional, but highly recommended if you enjoy a smoky aroma.
Step 7
Add the bok choy to the torched beef and begin to stir-fry together. This is the time to add the sauce and adjust seasoning. Add oyster sauce and jjajang powder. While Seorae Hyang might use only oyster sauce, adding a bit of jjajang powder thickens the sauce and enhances its umami, making it even more appealing to Korean palates.
Step 8
Finally, add the thinly sliced mushrooms and stir-fry quickly over high heat until all ingredients are well combined. The key is to stir-fry rapidly so that the moisture released from the mushrooms and the sauce blend together well.
Step 9
Lastly, gradually pour in the cornstarch slurry (a mixture of 2 Tbsp water and 1 Tbsp cornstarch) while stirring, until it reaches your desired consistency. Once the sauce has thickened, turn off the heat and drizzle with 1 Tbsp of sesame oil for shine and aroma. Your delicious Bok Choy and Beef Stir-Fry is now complete!
Step 10
Let’s beautifully plate today’s dish. Serve the Bok Choy and Beef Stir-Fry over rice, with pickles, pickled radish, and kimchi on the side. This creates a presentation as impressive as a gourmet fried rice from a Chinese restaurant. Minimize your dishwashing by serving it all on one plate and enjoy a delightful meal!
