Steps to Make Ultimate Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry

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The ingredients needed to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:

1. Prepare 2 head Bok choy
2. Make ready 150 grams Beef
3. Make ready 3 Egg
4. Get 1 clove Finely chopped garlic
5. Make ready Seasonings for the beef
6. Take 1 tbsp Soy sauce
7. Prepare 1 tbsp Cooking sake
8. Make ready 1 tsp Sugar
9. Get 1 tbsp Katakuriko
10. Make ready Seasoning ingredients:
11. Prepare 2 tbsp Cooking sake
12. Prepare 1/2 tbsp Weipa (Chinese soup stock is also OK)
13. Take 1 tbsp Oyster sauce
14. Make ready 1 tsp Sugar
15. Take 200 ml Water
16. Make ready 1 Katakuriko dissolved in water
17. Get 1 Sesame oil

Beef Lo Mein stir fry is a quick, easy to make, and customizable meal. Lo mein noodles can be very cheap to buy in many asian grocery stores. Beef can be replaced with seafood and/or any other protein based on preference. Mix until the beef absorb all of the seasonings.

Instructions to make Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry:

1. Season the beef beforehand and leave for 10 minutes.
2. Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs.
3. Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate.
4. Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well.
5. Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir.
6. Throw in the green leafy parts of bok-choy, and stir fry.
7. When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
8. Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.

Beef can be replaced with seafood and/or any other protein based on preference. Mix until the beef absorb all of the seasonings. Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth. But the hot oil bath is cumbersome for home cooks. This is how to tenderise beef with a Chinese restaurant method called "velveting beef".

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