Bok Choy salteado con ternera que mi padre ha hecho 100.000 veces

Ingredientes

• 1 lb bok choy
• 12 oz flank steak
• 0.5 oz carrot
• 3 clove garlic
• 0.5 oz ginger
• 2 stalk green onion
• 1 tablespoon oyster sauce
• 2 teaspoons light soy sauce
• 1 tablespoon rice wine
• 2 tablespoon water
• 0.25 teaspoon white pepper
• 1 teaspoon sugar
• 1 teaspoon baking soda
• 2 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 2 teaspoons light soy sauce
• 0.5 teaspoon dark soy sauce
• 2 teaspoon rice wine
• 1 teaspoon sugar
• 1 dash white pepper
• 1 teaspoon chicken bouillon
• 1 tablespoon oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 tablespoon oil
• 1 teaspoon cooking wine
• 2 tablespoon water
• 0.5 teaspoon sugar
• 0.5 teaspoon salt
• 1 teaspoon sesame oil

Preparación

1. 1

   Wash bok choy: Soak the bok choy in a large bowl of water for 10 minutes.

2. 2

   Prep meat: Start by removing the silver skin from the flank steak. Next, cut against the grain at an angle and slice off 1/4-inch pieces. Place the sliced meat into a bowl and rinse in cold water for 2 minutes. This will help remove some of the beef's impurities and yield a better flavor and texture. Remove from the water and strain the meat.

3. 3

   Prep marinade: In a small bowl, mix together the oyster sauce, light soy sauce, rice wine, water, white pepper, sugar, baking soda and cornstarch until well combined.

4. 4

   Marinate beef: Squeeze the beef to remove any excess liquid. Pour the marinade mixture into the bowl and lightly mix for 2 minutes, then set aside to marinate as you prep the rest of the ingredients.

5. 5

   Prep aromatics: Crush and peel the garlic. Slice off the end, then chop in various directions to mince.

6. 6

   Cut bok choy: Depending on the size of your bok choy, quarter or halve all of the vegetables. This helps them cook quickly.

7. 7

   Prep sauce & slurry: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, rice wine, sugar, white pepper, and chicken boullion, if using.

8. 8

   Stir fry bok choy: Heat a wok on high and add the oil. Once the oil begins to smoke, lower the heat to medium and add half of the minced garlic. Stir fry garlic for 30 seconds, then add the bok choy. Stir fry for 1 to 2 minutes, tossing ocassionally to move the bok choy around the wok. Add the cooking wine and stir fry for another 20 seconds, then add the water. Use an additional tablespoon if needed. Cover and let steam for just 40 to 50 seconds on low heat.

9. 9

   Stir fry beef: Heat the clean wok on high and add the remaining oil. Once the oil begins to smoke, lower the heat and add in the ginger, carrots, green onion whites and remaining minced garlic. Stir fry for 1 minute.