Beef and Baby Bok Choy

Beef and Baby Bok Choy

As much as I like making dinner at home, there is something about take-out I really enjoy.  Besides the minimal kitchen clean up, take-out is a chance to try cusine that we don’t usually make at home.  Often these are Asian cusines such as Korean, Indian, Thai, or Chinese.  I particularly like Chinese take-out.  The problem is, the Chinese food that is available where we live is not very good.  I don’t know about you, but I find it really frustrating when I get in my car, drive to a resturant, and spend good money all for food that is mediocre at best. 

Organic, locally grown baby bok choy... in the winter

Lately, when we want Chinese take-out, I have been taking matters into my own hands.  This recipe is a great example of how just a few ingredients put together really quickly can turn into a fantastic dinner… one that would put most of the Chinese resturants around here to shame. 

Beef (and garlic), it's what's for dinner

Since there are so few ingredients in this dish, make sure you use the best you can get.  For the beef I used an eye round rump roast that I sliced as thinly as possible.  The baby bok choy was young and tender and came from our deep winter CSA distribution (I love greens in the middle of winter!!).  The addition of a little sherry is really what makes this dish.  While this isn’t a classically Asian ingredient, when you add the dry sherry and it somehow takes the whole dish beyond the sum of the individual parts.  I don’t know how to explain it, but trust me, it happens. Served over steamed rice, the whole meal comes together in less than 30 minutes… you can’t even get take-out delivered that quickly.

Can you smell the deliciousness?

Beef and Baby Bok Choy

Adapted from The Produce Bible

Ingredients:

1 lb baby bok choy (about five small bunches)

2 tbls peanut oil

2 cloves garlic, crushed

8 ounces rump steak, thinly sliced*

2 tbls Tamari soy sauce (low sodium is best)

1 tbls dry sherry (please use something that you would drink on its own, the so-called “cooking sherry” is nasty stuff)

2 tbls chopped fresh basil

2 tsp sesame oil

To Make:

Wash the baby bok choy and drain.  Cut the leaves into thin strips.  Heat 1 tbls peanut oil in a large frying pan (or wok) over medium-high heat.  Add the garlic and stir-fry for 30 seconds.

Heat the remaining tbls peanut oil; add the meat in small batches, and stir-fry for 3 minutes over high heat until the meat has browned but not cooked through.  Remove from the pan and set aside.

Stir-fry the bok choy for 30 seconds or until it is just wilted.  Add the meat, soy sauce, and sherry.  Stir-fry for 2-3 minutes or until the meat is tender.  Add the basil and sesame oil and toss well.

To Serve:

Serve immediately over steamed rice, pouring any remaining sauce from the pan onto the plates.  Serves two as an entree.

* To make it easier to thinly slice the steak, put it in the freezer for 20 minutes prior to slicing.

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Stir-Fry of Napa Cabbage and Carrots

Stir-Fry of Napa Cabbage and Carrots

Are you feeling a little burnt out on all of the rich, buttery, and sugar-laden holiday food?  I definitely am.  After a few weeks of heavy eating, my body is starting to crave roasted lean meats and light preparations of vegetables. 

Shredded veggies

This recipe is a light and easy way to fix more of your winter vegetables, namely carrots and cabbage.  Both vegetables are shredded, stir-fried with garlic and fresh ginger, and tossed with a simple sauce of soy, toasted sesame oil, and a little chili paste for heat.  The whole thing comes together in just a few minutes and is a nice side to a roast chicken.

Adding the carrots

Stir-Fry of Napa Cabbage and Carrots

Adapted from The Joy of Cooking

Ingredients:

1 tbls peanut oil

2 cloves garlic, minced

1 tbls fresh ginger, peeled and minced

8 oz carrots, peeled and shredded

1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced

2 tbls soy sauce

1 tsp toasted sesame oil

1/2 tsp chili paste with garlic

2 tbls fresh cilantro, finely chopped

To Make:

Heat a wok or large skillet over high heat.  Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.

Add the carrot and stir-fry for 3 minutes.

Add the cabbage and stir-fry for 3 minutes.

Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.

To Serve:

Sprinkle with cilantro and serve immediately.  Serves 4-6 as a side dish