Making stir-fried beef bok choy oyster sauce
If you stir-fry it in oyster sauce You can't fail with the savory taste The unique crunchy texture and scent are attractive. If you stir-fry it with beef It will be a nice bok choy dish.
2 serving
Within 30 minutes
반이짝이
Ingredients
  • Bok choy
    200g
  • Beef bulgogi
    200g
  • leek
    1/2ea
  • Garlic
    3piece
  • Ginger
    1/2piece
  • Oyster sauce
    1.5~2T
  • cooking wine
    1T
  • ginger liquor
    1T
  • peperoncino
    3ea
  • Soy sauce
    1T
  • cooking wine
    1T
  • potato starch
    1T
  • Sugar
    1t
  • ground pepper
    little
Video
Cooking Steps
STEP 1/14
Season the beef.
The meat is a bit thick
I prepared bulgogi.
Cut it into bite-sized pieces
Add the ingredients and mix them so that the seasoning permeates.
I'll season the soy sauce first
Add 1T of starch and mix it again.
STEP 2/14
Season it first and add starch
The meat is seasoned better.
And starch helps to hold the juice.
STEP 3/14
The bok choy is in between the leaves
Wash thoroughly and shake off the water.
I'm going to clean up the bottom
Cut it into 4 pieces. (The big one into 6 pieces)
STEP 4/14
Shred the white part of the green onion to give the scent,
Slice the garlic on the side
Chop the ginger and prepare it.
STEP 5/14
Put 1 ton of salt in boiling water
Put the thick bottom first and blanch it.
STEP 6/14
You don't have to blanch it for too long
When you're out of breath, you take it out right away.
STEP 7/14
I washed it in cold water and squeezed the water out the water.
STEP 8/14
Pour some cooking oil into the pan,
Stir-fry green onions, ginger, and garlic.
STEP 9/14
Cut the pepperoncino in half.
STEP 10/14
When the scent of ingredients comes up
Add marinated beef and stir-fry it.
STEP 11/14
Cook the meat while frying.
STEP 12/14
When the meat is cooked
Cooking wine 1T, ginger wine 1T, oyster sauce 1.5~2T
Put that in and stir-fry it.
STEP 13/14
Add blanched bok choy and stir-fry it together
Turn off the heat and add a little bit of sesame oil.
STEP 14/14
If you put it in deliciously, it's done
When you make bok choy oyster sauce To bring out the texture I'm going to blanch it and stir-fry it. When you stir-fry it, it helps with moisture and the texture is good.
Cooking review
4.50
score
  • 337*****
    score
    I think it's much better because I blanched it
    2025-01-14 17:09
  • 141*****
    score
    I put spring dong instead of bok choy and it was okay
    2022-02-18 16:00
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