• Bok choy2 heads
• Beef150g
• Eggs3
• Minced garlic1 clove (or tube garlic)
• ★Soy sauce1 tbsp
• ★Cooking sake1 tbsp
• ★Sugar1 tsp
• ★Cornstarch1 tbsp
• ★Cooking sake2 tbsp
• ★Wei-Pa (Chinese seasoning paste; Chinese stock cube also works)1/2 tbsp
• ★Oyster sauce1 tbsp
• ★Sugar1 tsp
• ★Water200 cc
• ★Cornstarch slurry (cornstarch mixed with water)to taste
• ★Sesame oila pinch

1. 1

   Marinate 150g beef with ★1 tbsp soy sauce, ★1 tbsp cooking sake, ★1 tsp sugar, and ★1 tbsp cornstarch. Let it rest for about 10 minutes to absorb the flavors.

2. 2

   Cut 2 heads of bok choy into bite-sized pieces, separating the stems and leaves. Beat 3 eggs in a bowl.

3. 3

   Heat 3 tbsp oil in a frying pan over high heat and scramble the eggs. Once they become silky and cooked through, transfer to a separate plate.

4. 4

   Add 3 tbsp oil to the same pan over high heat and stir-fry the beef. Once the color changes, transfer to another plate and set aside temporarily.

5. 5

   Using the remaining oil in the pan, stir-fry the minced garlic. Once fragrant, add the bok choy stems and stir-fry. Add ★2 tbsp cooking sake and toss quickly.

6. 6

   Add the bok choy leaves and stir everything together well.

7. 7

   Once the stems become tender, return the beef and eggs to the pan and mix. Add ★200 cc water, ★1/2 tbsp Wei-Pa, ★1 tbsp oyster sauce, and ★1 tsp sugar to taste.

8. 8

   Add the cornstarch slurry to taste and thicken the sauce, stirring everything together. Remove from heat, drizzle with ★a pinch of sesame oil, and toss until everything is coated. Done!

Since bok choy stems are firmer than leaves, we recommend always separating and cooking them separately to avoid uneven cooking. Adjust the thickness of the sauce to your preference. To prevent lumps, add the cornstarch slurry gradually in small amounts.

• Calories260 kcal
• Protein16 g
• Fat14 g
• Carbs11 g
• Sodium1.9 g