Baby Bok Choy Stir-Fry with Beef

Ingredients:

• 2 lbs of baby boy choy
• 2 lbs of New York Strip Steak or Beef Tenderloin or Ribeye (whatever meat you want)
• 3-4 cloves of garlic (peeled, crushed, and diced)
• 1 tsp sugar
• Pepper to season
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp chicken powder
• 1/2 tsp sesame oil
• 1/2 tsp corn starch
• 1/2 tsp + 1-2 tbsp olive oil 
• pinch + 1 tbsp of salt
• 1/2 lb of shiitake mushrooms (nắm) 
• 1 tbsp canola oil

1. Wash the meat with salt and white vinegar. Cut meat into slices. 

   

   Wash meat with salt and white vinegar.

   
   

   

   Cut meat into slices. (Cut perpendicular to the indentations of meat.)

2. Cut off the ends of the bok choy and wash.
   
   
   
3. Marinate the beef:  In a bowl with the sliced meat add half of the diced garlic, 1/2 tsp sugar, sprinkle some pepper, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tsp of chicken powder,  1/2 tsp sesame oil, 1/2 tsp corn starch, 1/2 tsp olive oil, pinch of salt. Mix the meat in the seasoning using chopsticks. Set aside on the table for 15 minutes to marinate (or in the fridge for a few hours).

   

   Diced garlic.

   
   

   

   Marinated meat.

4. Remove the ends of the mushrooms and rinse the caps under water. Slice mushrooms.
   
   
   
   
5. Fill 1/3-1/2 of a wok with water and boil with the lid on. When it boils, add 1 tbsp of salt and 1 tbsp of canola oil. 
   
6. Place half of the boy choy in and submerge in the water for 20-30 seconds until cooked. Remove from water and place in strainer to drain excess water. Repeat with the other half of bok choy. Heat should still be on high. When done, turn off the heat and dump the rest of the water. 
   
   
   
   
   
   
   
7. With heat on high, add 1-2 tbsp of olive oil and the other half of the diced garlic into the now dry wok.
   
8. Pour meat into work and stir to cook. 
   
9. When meat is semi-cooked, turn off heat, continue stirring for another minute, and remove the meat from the wok. 
   
10. In the same wok, put the heat back on high, add the slices shiitake mushrooms with 1 tbsp olive oil. Add the bok choy, 1/2 tsp chicken powder, 1/2 tsp sugar, and a pinch of salt. Mix well. (Heat should still be on high.)
    
    
    
11. Add the semi-cooked meat back in the wok and stir again. Turn off the heat when the meat is cooked (should be very fast). Season with pepper. 
    

Tip:  The meat is removed after cooking partially and added at the end again to prevent overcooking the meat.