Good afternoon here me will give you a recipe taiwanese velveted beef, egg, and bok choy stir-fry which is appetizing The way preparing it is very very easy. You just need to be careful to get results from taiwanese velveted beef, egg, and bok choy stir-fry which has aroma and taste that able evoke our tastes.

So that the result of taiwanese velveted beef, egg, and bok choy stir-fry, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare taiwanese velveted beef, egg, and bok choy stir-fry the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required in prepare

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

Add the cornstarch and vegetable oil and mix again until everything's incorporated and the chicken is uniformly coated. Thinly slice the beef tenderloin and remove any excess fat. Add all sauce ingredients into a bowl and whisk (paid link) together. This Asian chicken and broccoli stir-fry is a household best bet.

Step by step 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.
9. Done and ready to serve!

The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. —Kristin Rimkus, Snohomish, Washington. Bring a pot of salted water to a boil. Carefully drop in the chicken and cook for about three minutes until the chicken is just cooked through. (The meat should turn from pink to a milky white.) Carefully strain the chicken using a slotted spoon and transfer to a plate lined with paper towels to dry. To cook this recipe, you'll start with a short marinade of chicken breasts in a mix of soy sauce and sherry.

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