I know I told you that I cook all sorts of cuisine, but I have yet to post much in the Chinese variety. So, I decided to make stir fry last night and share it with you on today’s blogpost.
I like beef in Asian dishes, and so I decided to use a lean piece of roundsteak that was approximately 1 3/4 pounds. I cut it into approximately 3/4 to 1 inch pieces. It was not a thick cut, so this worked easily. One could also use beef stew meat if one were in a hurry.
Here is my process:
1 very large frying pan with 4 inch sides (or possibly a wok. I’m not sure how that would work as I didn’t use one!)
1/4 cup canola oil
1 large, sweet onion, quartered and sliced
1 3/4 pounds of roundsteak, sirloin, or beef stew meat
1/4 cup gluten-free tamari soy sauce (I used Kikkoman)
1 Tbsp. granulated onion
2 tsp. salt
1/4 tsp. pepper
2 tsp. red wine vinegar
3 ribs of celery, sliced into three long-ways and chopped into 1/2 inch pieces
2, 8 oz. cans water chestnuts, sliced or diced
2, 8 oz. cans bamboo shoots
2, 14 oz. cans bean sprouts
7 ribs bok choy, slice the leaves off and set aside, slice long-ways into four or so spears, and then chop as with celery
bok choy leaves, roughly chopped
Put your canola oil in your large frying pan and heat. When hot, add sliced onion. Cook, stirring occasionally for about five minutes or until slightly soft. Add beef and cook until it is no longer pink. Add soy sauce, granulated onion, salt, pepper, and vinegar. Mix well.
Add celery, water chestnuts, bamboo shoots, bean sprouts, and ribs of bok choy. Cook, stirring often, until the celery and bok choy have had a chance to soften. You don’t want them mushy, but you also don’t want them raw. I would suggest 10 minutes on medium heat, give or take. Add bok choy leaves and stir in. Allow the leaves to soften and take on the flavor of the stir-fry, about five minutes.
If you like, you may serve this over brown rice. I am watching myself, so we just ate it as-is. It was so tasty!!! Enjoy.
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