Beef & Bok Choy Recipe

Slice beef

Trim fat from the sirloin and slice across the grain into very thin strips (about 1/8 to 1/4 inch thick). If easier, partially freeze the beef for 20–30 minutes to firm it before slicing.

Marinate

In a bowl combine egg white, 2 tablespoons cornstarch, 1 tablespoon Shaoxing wine, 1 teaspoon soy sauce, 1 teaspoon vegetable oil and a pinch of salt. Add the beef slices and mix thoroughly to coat. Let rest in the refrigerator for at least 20 minutes (up to 1 hour). This creates a velveting coating that keeps the beef tender.

While beef marinates, peel and julienne or thinly slice enough daikon to yield about 1 cup. In a small bowl combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar and 1 teaspoon salt; stir until sugar and salt dissolve. Add the daikon, toss to coat, and let sit at room temperature while you prepare the rest of the dish (minimum 15 minutes). For best flavor chill for 30+ minutes.

Prep sauce

In a small bowl combine 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon chicken stock (or water), 1 teaspoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. In a separate tiny bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set both aside.

Velvet the beef (oil blanch)

Heat a small saucepan of neutral oil to 300–325°F (or heat 2–3 inches oil in a wok until shimmering but not smoking). Working in a single layer, briefly blanche the marinated beef strips for about 30–45 seconds until the exterior turns opaque but still tender. Remove with a slotted spoon and drain on paper towels. Alternatively, for a lower-oil method: heat 1 tablespoon oil in a nonstick skillet and quickly stir-fry the beef in batches for 45–60 seconds until just opaque; remove and reserve.

Stir-fry aromatics and bok choy

Wipe out the wok leaving about 1 teaspoon oil, then heat 2 tablespoons neutral oil over high heat until shimmering. Add minced garlic and ginger and stir for 10–15 seconds until fragrant. Add halved bok choy cut-side down and stir-fry 1–2 minutes until leaves begin to wilt and bottoms get a bit of color. Add 1–2 tablespoons water or stock, cover or let steam for 30–45 seconds to crisp-tender cook the stalks. Uncover and toss briefly.

Combine beef and sauce

Return the velveted beef to the wok along with the prepared sauce. Stir to combine and pour in the cornstarch slurry while stirring to thicken. Cook for another 30–45 seconds until sauce becomes glossy and coats the beef and bok choy. Taste and adjust seasoning with a little extra soy or salt if needed.

Finish

Drizzle the 1 teaspoon sesame oil, toss once more, then remove from heat. Stir in the sliced green onions (reserve some for garnish).

Plate the bok choy and beef, spoon a little of the glossy sauce over top. Top with pickled daikon and additional sliced green onion. Sprinkle sesame seeds if using. Serve immediately with steamed rice.