Recipe of Speedy Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Prepare Quick Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can have Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry using 17 ingredients and 8 steps. Here is how you cook it.
I wanted to eat the popular dish in Taiwan, so I arranged it to our family's taste.
-The stems of the bok-choy take a relatively long time to cook through, so make sure to separate the stem and leaf and cook them through with different lengths of time.
-Thicken according to your liking, but make it lump-free. Recipe by Mizorecchifan
Ingredients and spices that need to be Prepare to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:
- 2 head Bok choy
- 150 grams Beef
- 3 Egg
- 1 clove Finely chopped garlic
- Seasonings for the beef
- 1 tbsp Soy sauce
- 1 tbsp Cooking sake
- 1 tsp Sugar
- 1 tbsp Katakuriko
- Seasoning ingredients:
- 2 tbsp Cooking sake
- 1/2 tbsp Weipa (Chinese soup stock is also OK)
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 200 ml Water
- 1 Katakuriko dissolved in water
- 1 Sesame oil
Steps to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry
- Season the beef beforehand and leave for 10 minutes.
- Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs.
- Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate.
- Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well.
- Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir.
- Throw in the green leafy parts of bok-choy, and stir fry.
- When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
- Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.
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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!