Steps to Make Speedy Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, taiwanese velveted beef, egg, and bok choy stir-fry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook taiwanese velveted beef, egg, and bok choy stir-fry using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:

1. Make ready 2 head Bok choy
2. Take 150 grams Beef
3. Take 3 Egg
4. Prepare 1 clove Finely chopped garlic
5. Take Seasonings for the beef
6. Take 1 tbsp Soy sauce
7. Take 1 tbsp Cooking sake
8. Make ready 1 tsp Sugar
9. Take 1 tbsp Katakuriko
10. Make ready Seasoning ingredients:
11. Prepare 2 tbsp Cooking sake
12. Take 1/2 tbsp Weipa (Chinese soup stock is also OK)
13. Get 1 tbsp Oyster sauce
14. Get 1 tsp Sugar
15. Prepare 200 ml Water
16. Prepare 1 Katakuriko dissolved in water
17. Take 1 Sesame oil

Steps to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:

1. Season the beef beforehand and leave for 10 minutes.
2. Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs.
3. Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate.
4. Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well.
5. Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir.
6. Throw in the green leafy parts of bok-choy, and stir fry.
7. When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
8. Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.

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