Should you marinate steak for stirfry?
Marinating beef for your stir-fry is an important 2nd step of velveting that should never be skipped. The marinade isn’t as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. It’s about giving the beef an extra juicy texture.
What is the best steak to use for stir-fry?
Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.
Why is my bok choy so bitter?
The very young leaves of baby bok choy have a mild, lettuce-like flavor and are often sold with other members of the Chinese cabbage family as a salad mix. As bok choy reaches full maturity, its bitter flavors become more pronounced and mustardy, at which point it’s excellent for steaming or sautéing.
Why is bok choy so chewy?
When the leaves become wilted and the stalks rubbery, the bok choy is ready for the trash. In fact, you should throw away any bok choy with stalks that aren’t crunchy or plants with leaves that droop when held at the stalk. Limp and chewy bok choy has gone bad.
How long to stir fry beef with bok choy?
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok. Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add bok choy stems; stir-fry 1 minute.
How to make bok choy with oyster sauce?
Add bok choy stems; stir-fry 1 minute. Stir in bok choy leaves and 1/8 teaspoon salt. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Stir in beef and oyster sauce; heat to boiling. Garnish with green onions.
How to cook beef stir fry in a wok?
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.