Stir-Fried Choy Sum with Beef is a classic Cantonese-style dish that highlights the simplicity and deliciousness of fresh vegetables paired with tender beef. The earthy flavor of choy sum, also known as Chinese flowering cabbage, blends beautifully with thinly sliced beef in a savory soy-based sauce. This quick and easy stir-fry is perfect for weeknight dinners, offering a nutritious and flavorful meal that’s ready in minutes. The use of basic aromatics like garlic, combined with a simple sauce, makes this dish a go-to in any kitchen.
Ingredients:
For the Beef:
- 200 g beef, thinly sliced (flank steak or sirloin works well)
For the Vegetables:
- 200 g choy sum (yu choy or Chinese flowering cabbage), washed and cut into 2-inch pieces
For the Aromatics:
- 3 cloves garlic, minced
For the Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
- ½ teaspoon chicken powder (optional)
Instructions:
- Prepare the Beef:
- Thinly slice the beef and set aside.
- If desired, you can marinate the beef in a little soy sauce, cornstarch, and a splash of oil to enhance tenderness, but this step is optional.
- Blanch the Choy Sum:
- Add a pinch of salt, then blanch the choy sum for about 30 seconds to 1 minute, until it turns bright green.
- Drain the choy sum and set aside.
- Stir-Fry the Beef:
- Heat 1-2 tablespoons of oil in a wok or large skillet over high heat.
- When the oil is hot, add the thinly sliced beef and stir-fry for 2-3 minutes, until browned and just cooked through.
- Sauté the Aromatics:
- In the same wok, add another small drizzle of oil if needed, and reduce the heat to medium.
- Add the minced garlic and stir-fry for about 30 seconds, or until fragrant.
- Combine Beef and Choy Sum:
- Add the blanched choy sum back into the wok, stir-frying for 1-2 minutes.
- Then, return the beef to the wok and toss everything together.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, sugar, white pepper, and chicken powder (if using).
- Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
- Pour this sauce over the beef and choy sum in the wok.
- Finish Cooking:
- Stir everything together until the sauce thickens and coats the beef and vegetables evenly, about 1-2 minutes.
- Taste and adjust seasoning if necessary.
- Serve:
- Transfer the stir-fry to a serving plate and enjoy hot, ideally with steamed rice for a complete meal.
Conclusion:
This Stir-Fried Choy Sum with Beef is a quick, flavorful dish that’s perfect for a balanced meal. The tender slices of beef pair beautifully with the fresh, vibrant choy sum, all brought together by a simple but flavorful sauce. With minimal ingredients and easy preparation, this dish makes for a delicious and healthy weeknight dinner.
Stir-Fried Choy Sum with Tender Beef
Stir-Fried Choy Sum with Beef is a flavorful andeasy-to-make dish featuring tender beef and fresh choy sum, cooked in a savorysoy-based sauce. Perfect for a quick weeknight meal.
Ingredients
For the Beef:
- 200 g beef thinly sliced (flank steak or sirloin works well)
For the Vegetables:
- 200 g choy sum yu choy or Chinese flowering cabbage, washed and cut into 2-inch pieces
- For the Aromatics:
- 3 cloves garlic minced
For the Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry
- ½ teaspoon chicken powder optional
Instructions
Prepare the Beef:
- Thinly slice the beef and set aside.
- If desired, you can marinate the beef in a little soy sauce, cornstarch, and a splash of oil to enhance tenderness, but this step is optional.
Blanch the Choy Sum:
- Add a pinch of salt, then blanch the choy sum for about 30 seconds to 1 minute, until it turns bright green.
- Drain the choy sum and set aside.
Stir-Fry the Beef:
- Heat 1-2 tablespoons of oil in a wok or large skillet over high heat.
- When the oil is hot, add the thinly sliced beef and stir-fry for 2-3 minutes, until browned and just cooked through.
Sauté the Aromatics:
- In the same wok, add another small drizzle of oil if needed, and reduce the heat to medium.
- Add the minced garlic and stir-fry for about 30 seconds, or until fragrant.
Combine Beef and Choy Sum:
- Add the blanched choy sum back into the wok, stir-frying for 1-2 minutes.
- Then, return the beef to the wok and toss everything together.
Make the Sauce:
- In a small bowl, whisk together the soy sauce, sugar, white pepper, and chicken powder (if using).
- Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce.
- Pour this sauce over the beef and choy sum in the wok.
Finish Cooking:
- Stir everything together until the sauce thickens and coats the beef and vegetables evenly, about 1-2 minutes.
- Taste and adjust seasoning if necessary.
Serve:
- Transfer the stir-fry to a serving plate and enjoy hot, ideally with steamed rice for a complete meal.