Perfect veg Beef Stir Fry Recipe tender & juicy. Home easy restaurant taste - vegetable beef recipe

Prepare the marinade for the beef: combine 1 tablespoon soy sauce, 1/4 teaspoon white pepper, 1/2 teaspoon cooking wine, 2 tablespoons oyster sauce, 3/4 tablespoon corn starch, 3/4 teaspoon baking soda, 1/2 teaspoon sesame oil, and 1.5 oz water in a bowl.

Slice 250 grams of flank steak against the grain into desired thickness.

Add the sliced beef to the marinade and mix well until no liquid remains in the bowl.

Add the baking soda to the mixture and mix immediately to tenderize the beef.

Add the sesame oil to seal the marinade inside the beef and mix well.

Cover the bowl with plastic wrap and let it marinate in the fridge for 25 to 30 minutes.

Prepare the baby bok choy by cutting it in half and soaking it in water to remove dirt, rinsing three to four times.

Bring water to a boil in a pot, adding 1 teaspoon of salt to it.

Once boiling, add the bok choy and stir occasionally, cooking for about 2.5 minutes.

Remove the bok choy from the pot and drain in a strainer.

Prepare ginger by peeling and slicing it thinly.

Heat a wok without oil until hot, then add oil once heated.

Remove the wok from heat, turn the stove to medium, and return the wok to the stove.

Add the ginger slices to the wok and cook until the edges turn brown.

Add the marinated beef to the wok, spreading it out and not flipping until one side is cooked.

Once the beef is about 80% cooked, add the bok choy to the wok and stir to combine, allowing the sauce from the beef to coat the bok choy.

Equipment Needed

Allergens