How to Prepare Award-winning Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, taiwanese velveted beef, egg, and bok choy stir-fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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

Instructions 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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