Mongolian Beef and Bok Choy Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
This delightful Mongolian Beef and Bok Choy recipe was shared with me by a dear friend, and after the first try, I’ve never looked back. It’s become a go-to recipe in our house for its bold flavors, ease of preparation, and the perfect combination of savory beef and crisp bok choy. Bok Choy, which is a leafy Chinese vegetable that resembles a leek but is actually related to cabbage, adds a mild and slightly sweet flavor to this dish. If you can’t find bok choy at your local market, feel free to substitute it with cabbage, and the dish will still be absolutely delicious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shiitake mushrooms | 3 (sliced) |
| Bok choy | 1 bunch (roughly chopped) |
| Oyster sauce | 1/4 cup |
| Fresh ginger | 1 tablespoon (finely grated) |
| Garlic | 1/2 tablespoon (minced) |
| Light soy sauce | 1/8 cup |
| Chicken broth | 2 tablespoons |
| Vegetable oil | 1/4 cup (for marinating and cooking) |
| Sesame oil | 1 tablespoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 603 |
| Fat Content | 43.4g |
| Saturated Fat | 9.7g |
| Cholesterol | 115.9mg |
| Sodium | 1319.6mg |
| Carbohydrate Content | 12.4g |
| Fiber Content | 1g |
| Sugar Content | 0.9g |
| Protein Content | 40.8g |
Instructions:
-
Marinate the Beef:
Begin by slicing your flank steak into thin strips. In a medium-sized bowl, combine the flank steak with the oyster sauce and 1/4 cup of vegetable oil. Stir well to ensure all the beef pieces are evenly coated. Allow the steak to marinate for about 10 minutes, giving it time to absorb all the flavors. -
Prepare the Sauce:
While the beef is marinating, prepare the sauce by mixing together the light soy sauce, sesame oil, and chicken broth in a separate bowl. Set this aside for later use. -
Sauté Garlic and Ginger:
Heat a wok or large frying pan over high heat. Once the pan is very hot, add the minced garlic and grated ginger. Stir constantly to avoid burning, and cook for about 30 seconds until fragrant and golden brown. -
Cook the Beef:
Add the marinated flank steak to the wok and stir-fry for about 2 minutes, allowing it to brown evenly and begin to caramelize slightly. The beef should cook quickly in the hot wok, so keep an eye on it to avoid overcooking. -
Add the Bok Choy:
Toss the chopped bok choy into the wok and continue to sauté for another 2 minutes. The bok choy should remain crisp and tender, retaining its vibrant green color. -
Finish with the Sauce:
Pour the prepared sauce over the beef and bok choy. Stir everything together to combine the flavors and allow the sauce to cook for about 30 seconds. The sauce will thicken slightly, coating the beef and vegetables beautifully. -
Serve and Enjoy:
Once the sauce has had a chance to infuse the dish, serve the Mongolian Beef and Bok Choy immediately, ideally over steamed rice or noodles for a complete meal.
Tips for Success:
- If you want an extra kick, consider adding a pinch of red pepper flakes or a few slices of fresh chili to the wok along with the garlic and ginger.
- The marinating time can be adjusted depending on how much time you have, but a minimum of 10 minutes is recommended for the best flavor infusion.
- Bok choy is a key ingredient in this dish, but if it’s unavailable, you can substitute with napa cabbage or even regular cabbage for a different texture.
This recipe is quick, satisfying, and incredibly flavorful, perfect for a weeknight dinner or when you’re craving something with an Asian twist. Enjoy!
