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Flying Greens with Beef in Oyster Sauce

The legend of flying greens in Thailand involves shooting flames, smoking oil, and greens on fire. This recipe is not nearly as wild as that, but it still involves quick cooking over high heat--two of the basic principles of stir-frying.

Servings : 4 Prep Time: 25 minutes Total Time: 45

Related cuts: Eye of Round Steak - Top Sirloin

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Reprinted with permission from Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Echo Point Books & Media, 2017) by Lynne Curry.

The legend of flying greens in Thailand involves shooting flames, smoking oil, and greens on fire. This recipe is not nearly as wild as that, but it still involves quick cooking over high heat–two of the basic principles of stir-frying. Bok choy is crisp and tender and the leaves and stems cook at different times, so be sure to keep them separate. Combined with lean round steak [or other stir fry beef] and glossed with sauce, this easy stir-fry is one I enjoy with steamed short- or long-grained brown rice.

Eye of round and top sirloin steaks will also work well for stir-fry

INGREDIENTS

  • 1 ounce dried Shiitake mushrooms
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 3/4 teaspoons rice wine vinegar
  • 1/4 cup oyster sauce
  • 1 tablespoon peanut oil or vegetable oil
  • 2 garlic cloves, minced
  • 1-inch piece ginger, peeled and very finely chopped (1 tablespoon)
  • 3/4 to 1 pound stir fry beef, or top round steak sliced into 1/4 x 1/4-inch strips about 2 inches long
  • 1 1/2 pounds bok choy, stems and leaves separated and chopped (about 6 cups total)
  • 2 dried whole red chile peppers, optional

PREPARATION

  • Bring a teakettle of water to a boil. Put the dried mushrooms in a small bowl, cover them with boiling water, and let them soak for 15 minutes. Drain the mushrooms, reserving 1/3 cup of the soaking liquid. Discard the tough stems from the mushrooms, slice the caps very thin, and set them aside. Whisk the cornstarch with the soy sauce, vinegar, oyster sauce, and the reserved mushroom soaking liquid in a small bowl.
  • Heat the oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the beef and stir-fry just until it is no longer pink. Push it to the outer perimeters of the pan and add the stems of the bok choy to the center where the heat is concentrated. Stir continuously until the bok choy is crisp-tender, about 3 minutes. Add the bok choy leaves, reserved mushroom caps, and chiles, if using, and stir for one minute. Add the soy sauce mixture and stir until the sauce is bubbling and slicks the greens and beef well. Serve immediately.