Beef And Bok Choy Hot Pot Recipes

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

BEEF & BOK CHOY STIR FRY

Steps:

• Combine beef, cornstarch, and soy sauce in a bowl. Set aside to marinate 20 minutes while you prepare the other ingredients.
• Combine all sauce ingredients in a small bowl.
• Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
• Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
• Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
• Remove from heat and garnish with green onion tops and serve over rice.

STIR-FRIED BEEF WITH BOK CHOY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Separate bok choy leaves from stems.
• Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
• Cut green onions into 2-inch pieces.
• Mix 2 tablespoons cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate to coat side.
• Add bok choy stems; stir-fry 1 minute.
• Stir in bok choy leaves and 1/8 teaspoon salt.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
• Stir in beef and oyster sauce; heat to boiling.
• Garnish with green onions.

BEEF AND BOK CHOY HOT POT

Steps:

• Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
• Mix well and set aside.
• Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
• Add broth mixture along with the green onions, garlic and ginger.
• Bring to a boil.
• Cover and reduce heat.
• Simmer for 1 1/2 hours or until beef is tender.
• Stir in bok choy and carrots; cook for 5 minutes or until tender.
• Serve beef mixture over hot rice noodles.

BOK CHOY WITH BEEF

Steps:

• Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
• Make marinade and marinate meat:
• Stir together marinade ingredients in a medium bowl until sugar is dissolved.
• Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
• Blanch bok choy:
• Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
• Fry beef:
• Stir together soy sauce, Sherry, and vinegar.
• Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
• Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
• Stir-fry beef and bok choy:
• Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

BEEF AND BOK CHOY

Steps:

• Wash the bok choy and drain it. Cut the leaves into thin strips.
• Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.
• Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.
• Stir-fry the bok choy for 30 seconds or until it is just wilted.
• Add the meat, soy sauce and sherry.
• Sir-fry for 2 to 3 minutes or until the meat is tender.
• Add the basil and sesame oil and toss well.
• Serve immediately.
• Garnish with strips of red pepper, if desired.