| May - Shredded Beef with Bok Choy and Carrots (Hung-Gao-Yuk) |
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| Shredded Beef with Bok Choy and Carrots (Hung-Gao-Yuk) | |
| This is so good that you may want to double the recipe and have leftovers! | |
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| Slice the meat across the grain into slices
about 1/8 inch wide and place in a
large
mixing bowl. (Slicing tip: Meat is
easier
to slice thinly when it is partially
frozen.) Place the soy sauce, cingerroot, garlic, chili paste and sherry, if using, in a small bowl and mix thoroughly. Pou marinade over the meat and set aside for about 10 minutes. Meanwhile, thinly slice the bok choy; slice the carrots into matchstick-size strips. Set aside Remove the beef from the marinade and discard the marinade. Heat a wok or deep, heavy skillet over high heat, add 1 1/2 teaspoons pil and stir=fry the drained beef until just cooked, about 2 minutes. Remove the meat woth a slotted spoon and set aside. Add another 1 1/2 tesapoons oil if the pan is dry and stir-fry the bok choy and carrots for 2 to 3 minutes over high heat. When the vegetables are almost cooked but still crunchy, add the reserved beef and beef broth. Place cornstarch in a small bowl. Stir in water. Add cornstarch-water mixture to the beef mixture, stirring constantly. Cook until sauce thickens, about 1 minute and serve. |
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Serves 6 (about 3/4 cup)
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