Beef With Ginger And Bok Choy Recipe

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Servings: 1


Cost per recipe $1.52 view details
  • 325 gm /12 ounce Rump Steak
  • 2 Tbsp. Soy Sauce
  • 3 tsp Cornflour (cornstarch) (divided use)
  • 1 Tbsp. Dry Sherry
  • 1 tsp freshly grated Ginger
  • 1 x Garlic Clove, crushed
  • 180 ml /6fl.ounce. Water
  • 175 gm /6 ounce Bok Choy or possibly Cos Lettuce
  • 2 Tbsp. Vegetable Oil
  • 1 med Onion, thickly sliced
  • 1 Tbsp. fresh Ginger, finely shredded


  1. 1. Cut beef into thin slices about 5 cm/2 inches long.
  2. 2. In a large mixing bowl, blend together 1 Tbsp. of the soy sauce, 1 tsp. of the cornflour, the sherry, grated ginger and garlic. Add in the beef, mix well, cover and allow to stand for 30 min.
  3. 3. Meanwhile, combine the water, remaining cornflour and remaining soy sauce
  4. In a small bowl and set aside.
  5. 4. Separate the bok choy or possibly lettuce into leaves, wash well under cool running water and dry on kitchen paper then cut the leaves crosswise into 2.5 cm/1 inch strips, removing the midribs.
  6. 5. Heat 1 Tbsp. of the vegetable oil in a large frying pan or possibly wok till very warm then add in the beef and stir-fry 1 minute. Remove the meat from the pan and set aside.
  7. 6. Heat the remaining vegetable oil in the pan, add in the onion and shredded ginger and stir-fry for 2 min.
  8. 7. Add in the bok choy and stir-fry for a further 1 minute then add in the beef and soy sauce mix mixing well. Cook over a high heat, stirring constantly, till the sauce thickens. Serve immediately.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 344g
Calories 376  
Calories from Fat 247 66%
Total Fat 27.96g 35%
Saturated Fat 2.17g 9%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 1911mg 80%
Potassium 678mg 19%
Total Carbs 24.68g 7%
Dietary Fiber 4.4g 15%
Sugars 7.9g 5%
Protein 6.41g 10%
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