Beef and Bok Choy

Choy to the world! This beef and bok choy recipe is chock full of Asian flare. A healthy alternative to sodium-laden, calorie-loaded takeout, this gourmet dish brings plenty to the table. Eat up! 

Beef and Bok Choy

Ingredients

For 0004 Person(s)

Recipe

  • 16 ounce(s) beef tenderloin
  • 3 bok choy
  • 12 floz water
  • 1 teaspoon(s) beef stock
  • 1 tablespoon(s) soy sauce
  • 1/3 tablespoon(s) balsamic vinegar
  • 2 tablespoon(s) vegetable oil
  • 5 ounce(s) Chinese noodles, cooked
  • 1 tablespoon(s) potato starch
  • 1 tablespoon(s) Japanese mustard

Directions

    1. Cut beef crosswise into 1/4 inch-thick slices, then cut slices into 1/2 inch wide strips.
    2. Chop the bok choy stems into 2-inch julienned and keep separate.
    3. Mix water, beef stock, soy sauce and balsamic vinegar to a bowl. 
    4. Add beef strips to sauce.
    5. Heat vegetable 1 tablespoon of oil in a wok over a medium heat. 
    6. Add beef strips and cook, stirring carefully, until slices separate. Transfer beef with tongs and drain.
    7. Add the cooked Chinese noodles to the skillet and remove when they are crispy. Set aside but keep warm.
    8. Pour the reserved oil into the wok, add the garlic and ginger and cook for about 30 seconds.
    9. Add the beef and bok choy stems and after about 1 minute add the leaves.
    10. Stir in the reserved sauce.
    11. Bring to a simmer and add the potato starch.
    12. Pour sauce over the noodles and add Japanese mustard to taste. 
    13. Serve immediately.