Making Beef Broccoli with Bok Choy requires a bit of time as far as preparation goes, but once that's done the cooking time happens quickly.
Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops). Prepare the broccoli by separating it into florets.
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Also, for additional Chinese inspired recipes, and some fun party planning ideas, please check out my following posts:
Beef Broccoli and Bok Choy
- 1 pound round steak partially frozen and thinly sliced across the grain
- 1 tablespoon corn starch
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 head bok choy washed and chopped into bite sized pieces, including the green
- 1 head broccoli washed and cut into bite sized florets
- 4 carrots peeled and sliced into julienne slices, approximately 1" long
- 1 large red onion chopped
- 1 small can sliced water chestnuts drained
- 4 cloves garlic minced
- pinch red pepper flakes or to taste
- ¼ cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
- 3 tablespoons peanut or canola oil divided
- Place the sliced round steak in a shallow bowl and toss with the corn starch, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
- Place the prepared carrots, broccoli and onion in a large bowl. Set aside.
- Place the prepared bok choy into a large bowl. Set aside.
- In a medium bowl whisk together the soy sauce, hoisin sauce, teriyaki sauce, rice wine vinegar, and the ginger. Set aside.
- Heat 1 tablespoon of oil over high heat in the wok. Add in the broccoli, carrots and onion and stir occasionally for approximately 4-5 minutes. Remove the partially cooked vegetables with a large slotted spoon to an awaiting bowl. Keep warm.
- Heat another 1 tablespoon oil in the pan and add in the bok choy, garlic and water chestnuts. Cook stirring occasionally for 2-3 minutes. Remove the partially cooked bok choy with a large slotted spoon to an awaiting bowl. Keep warm.
- Add the final 1 tablespoon oil to the heated wok and add the prepared beef, stirring occasionally (approximately 3-4 minutes).
- Add all the partially cooked vegetables back into the wok along with the soy/teriyaki sauce, and the red pepper flakes (if desired). Season with the remaining salt and pepper, or to taste.
- Cook, stirring frequently until everything is heated through (approximately 2-3 minutes).
- Serve by spooning the beef and vegetables over prepared brown rice.
I hope this is a recipe you'll try for yourself. As you can see, it's not all that difficult to make, and you'll be pleasantly surprised when you set an Asian-inspired meal on the dinner table that didn't require ordering out or tipping. And one that will give you a great deal of satisfaction bite after delicious bite!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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