Recipe of Favorite Stewed Beef With Pak Choi aka bakchoy

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stewed beef with pak choi aka bakchoy. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Stewed Beef With Pak Choi aka bakchoy is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Stewed Beef With Pak Choi aka bakchoy is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have stewed beef with pak choi aka bakchoy using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Stewed Beef With Pak Choi aka bakchoy:

1. Get beef
2. Get salt
3. Take worcestershire sauce
4. Prepare Ketchup
5. Prepare garlic , crushed
6. Make ready ginger fresh paste
7. Take onion , medium-sized , chopped
8. Prepare tomato , medium-sized , chopped
9. Get green seasoning mix
10. Take brown sugar
11. Make ready water
12. Prepare black pepper
13. Prepare scallion , chopped
14. Get chillies water dry red soaked in , drained , chopped
15. Prepare thyme thyme fresh or dried 2 Sprig
16. Make ready vinegar
17. Make ready pak Choi

Steps to make Stewed Beef With Pak Choi aka bakchoy:

1. Cut the beef into cubes about 3/4 inch and wash with the lime or lemon juice and water (not the water mentioned in the list above), then drain dry and get ready for seasoning.
2. Add everything to the bowl with the cubed beef, except the oil, water, sugar and pak choi, then stir around. Allow this to marinate for about 30 minutes at least, in the fridge. If you can allow for 2hrs of marinating, I find the results are much better.
3. Let’s get to stewing the beef. Place a solid pan on a med to high heat and pour in the oil. To which (when hot) add the brown sugar an stir regular. The idea is to get the sugar to melt and then go to a rich dark golden colour (frothy).
4. If it goes beyond this dark golden colour you will end up with a bitter tasting end product. Refer to the pics below and do two things.
5. 1 have the seasoned beef at easy access since timing is key and 2. use care when adding the beef (and marinade) to the pot, since it’s being added to hot oil and melted sugar. Now stir around so everything gets coated with that rich caramel we created (don’t worry it will not be a sweet dish),
6. Bring to a boil then simmer to as low as you can, add the 1/4 cup of water and allow to simmer for 40 minutes covered. It will spring it’s own natural juices as well. Remember to add the 1/4 cup of water to the same bowl you had the meat marinating in, so you can pick up anything that was left back.
7. While this simmers (remember to stir every 10 minutes or so), let’s prepare the Pak Choi. Pak Choi is usually planted in somewhat sandy soil and can be packaged with some of that dirt and grit. Take apart each leaf and rinse under running water.
8. . Remember to rub the stalks with your fingers while under the running water as well. Now using a sharp knife cut the stalk (white part) into strips about 1/2 inch thick (refer to pic below), then roll into a bundle and slice everything (including the green parts) about 1/4 inch thick.
9. Place in a drainer of some sort and rinse and allow to drain.Now that the beef has been cooking for about 40 minutes,
10. Remove the lid and turn up the heat to burn off all the liquid completely, but remember to keep stirring so it doesn’t stick to the bottom of the pot. Then add the sliced Pak Choi to the pot and turn the heat back down to medium/low covered for 7 minutes.
11. The final step is to remove the lid, turn up the heat and once agin try to burn of any remaining liquid. NOTE: Depending on how cooked (crisp) you like you Pak Choi, feel free to adjust the cooking time after you add it to the pot.
12. In total I cooked the pack choi for 10 minutes after adding it to the pot.There you go… a tasty combination that goes well with brown rice (as above), roti, pita bread, on sandwiches or as a main side to accompany any dinner.
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So that’s going to wrap this up for this special food stewed beef with pak choi aka bakchoy recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!