Guide to Make Stewed Beef With Pak Choi aka bakchoy in 17 Minutes at Home

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, stewed beef with pak choi aka bakchoy. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stewed Beef With Pak Choi aka bakchoy is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Stewed Beef With Pak Choi aka bakchoy is something that I have loved my entire life.

Did you mean: bak choy ? This recipe was passed on to me last. Great recipe for Stewed Beef With Pak Choi aka bakchoy.

To begin with this recipe, we must prepare a few ingredients. 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 1/2 Kilo beef
2. Get 3/4 Teaspoon salt
3. Get 1/4 Teaspoon worcestershire sauce
4. Make ready 1 Teaspoon Ketchup
5. Make ready 2 Cloves garlic , crushed
6. Get 1 Teaspoon ginger fresh paste
7. Make ready 1 onion , medium-sized , chopped
8. Get 1 tomato , medium-sized , chopped
9. Prepare 1 Tablespoon green seasoning mix
10. Take 1 Tablespoon brown sugar
11. Make ready 1/4 Cup water
12. Get 1 Pinch black pepper
13. Make ready 1 scallion , chopped
14. Make ready 2 chillies water dry red soaked in , drained , chopped
15. Take 1 tsp thyme thyme fresh or dried 2 Sprig
16. Make ready 3 Tablespoons vinegar
17. Make ready 800 Grams pak Choi

Remove from heat and transfer beef with sauce on top of pak choi. Good Food cooks with pak choi, a leafy green Chinese cabbage that's ideal for stir-fries or can be steamed till soft in a vegetable side dish. Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours. Pak choi (also known as bok choy or Chinese cabbage) is tasty, versatile and nutritious, but it isn't as widely used as it should be.

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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All of pak choi is edible, I just cut off and discard the very bottom of the stems. The leaves can be eaten raw in salad or are quick to wilt by steaming, sauteing or stir frying. Pak choi is a traditional Asian ingredient often served with oriental flavours. Explore options for cooking pak choi using this how to cook pak choi guide. Sliced beef and pak choi are simmered in a spicy chicken stock.

So that’s going to wrap it up with this exceptional food stewed beef with pak choi aka bakchoy recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!