- 1 pound beef ribeye or sirloin steak
- 1 1/2 tablespoons vegetable oil
- 1/8 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 5 tablespoons water
- 1 teaspoon ketchup 1 teaspoon Worcestershire sauce (optional)
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon sesame oil
- 1 tablespoon cornstarch
- 12 ounces fresh bok choy
- 1 tablespoon vegetable oil
- 3-4 slices fresh ginger (smashed)
- 3 cloves garlic (chopped)
- 1/2 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon MSG (optional)
Are you on the hunt for an impressive new dish for date night? Or maybe you want to wow your family for a special occasion? Between the weekly grind and personal responsibilities, you may not have the time to become an expert chef, executing delectable entrees. What if we told you that you didn't have to be an expert chef to construct mouth-watering creations?
You don't have to be a professional to prepare a meal suitable for the big leagues, and it will leave your family and friends awestruck in the quality of your cooking. We have the perfect solution, Steak Stir Fry. Now, this isn't your ordinary stir fry. This is a classic Chinese dish, traditionally known as Chow Steak Kow. It is loaded with generously sized chunks of tender ribeye (or sirloin), stir-fried together in succulent soy garlic and brown sauce, then laid onto a crispy bed of bok choy.
You don't have to take that special someone out to a restaurant to provide them with high quality, authentic dishes. You can serve it straight out of your very own kitchen.
Our preparation is going to break down into three stages: the steak, the sauce, and the bok choy base. See? That wasn't so hard. And now you have a new mouth-watering, enticing, and well-prepared meal to add to your arsenal of entrees. Enjoy!
- Steak cuts to be generously sized cubes, about 1 inch thick. Place the cubes into a mixing bowl and add baking soda,vegetable oil, 1 tsp of salt and ¼ tsp of salt. Toss the steak into the mixture until thoroughly coated.
- Then let it sit for about 45 minutes. While that sits, grab another bowl and mix soy sauce, oyster sauce, ketchup, water, Worcestershire sauce, white pepper, and sesame oil. Then set this aside.
- Get the skillet set onto a high heat. Coat the skillet with vegetable oil and toss in your crushed ginger.
- After about 10 seconds, go ahead and add the bok choy and chopped garlic. When the bok choy begins to wilt, it's ready. This takes about 60 seconds. Remove from the heat, add the sugar and salt, mix vigorously, and set it aside on a dinner plate.
- Rinse the skillet; return to high heat. Add the cutlets, and fry them for about 30 seconds, or until properly cooked. The steak will fry up quickly.
- Once cooked, scoop it onto the bed of bok choy. We are going to want to use the same oil that we fried our steak for our sauce.
- Using the recycled oil adds copious amounts of additional flavor. Turn the skillet back up to medium heat, and add the steak sauce we prepared earlier.
- For a larger yield, add more water to the sauce. Once the sauce is sitting at a simmer, add corn-starch, letting thicken. Once the desired consistency is achieved, lather the sauce over the ribeye and bok choy medley.