Recipe: Vietnamese Stir-Fried Beef and Bok Choy with Crispy Noodle Cake
Main Dishes - Beef and Other MeatsVIETNAMESE STIR-FRIED BEEF AND BOK CHOY WITH CRISPY NOODLE CAKE
"Every time I go into my friend Binh Duong's Vietnamese restaurants, either in Hartford, Connecticut, or Boca Ratan, Florida, he insists on making me his favorite dishes. Over the year, this one has become one of my favorites too. Crisp noodles are topped with fragrant stir-fried beef and vegetables."
SHOPPING LIST:
1 pound flank, skirt or lean sirloin steak
1 pound bok choy or Chinese cabbage
8 scallions
2 yellow, red or green bell peppers
1-inch piece fresh ginger
1 small jar Chinese chili paste with garlic or a mixture of garlic and hot pepper sauce
3/4 pound angel-hair pasta or thin egg noodles
STAPLES:
Garlic
Cornstarch
Sugar
Canola oil
Low-sodium soy sauce
White vinegar
Sesame oil
Chicken stock
Vegetable-oil cooking spray
COUNTDOWN:
Preheat broiler for noodles
Put water for noodles on to boil
Prepare noodles
Stir-fry beef
CRISPY NOODLE CAKE
"Cooking the noodles this way makes them pleasantly crunchy."
Vegetable-oil cooking spray
3/4 pound angel-hair pasta or thin noodles
2 teaspoons canola oil
Preheat boiler. Line a baking tray with foil and spray with vegetable-oil cooking spray.
Bring a large pot of water to a boil. Add noodles. As soon as water returns to a boil, drain noodles and rinse under cold water. Shake dry and spread out evenly on the baking tray. Sprinkle oil over noodles and spray with vegetable-oil cooking spray.
Place noodles on the middle rack of the oven. Keep an eye on them as you prepare the beef. When noodles are crisp, after about 10 minutes, remove and flip onto other side. Spray with oil again and return to broiler for another 5 minutes.
TO SERVE:
Cut noodles into 4 portions with sharp scissors or a knife and transfer to individual plates. Cut each cake into 2-inch squares. Spoon beef, vegetables and sauce on top.
HELPFUL HINT:
The noodles will need to be turned. The easiest way to do this is to loosen them on the tray all around the edges, cut into 4 sections and, with a spatula, flip each section.
VIETNAMESE STIR-FRIED BEEF AND BOK CHOY
"Bok Choy looks a little like Swiss chard, with large green leaves at the top. It is available in most supermarkets. Chinese cabbage may be substituted."
FOR THE SAUCE:
1 cup defatted chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon cornstarch
2 teaspoons Chinese chili paste with garlic*
1 teaspoon sesame oil
FOR THE BEEF AND BOK CHOY
1 pound flank, skirt or lean sirloin steak**
1 pound bok choy (3 cups sliced)
8 scallions
1 teaspoon canola oil
4 medium cloves garlic, crushed through a press, divided use***
1 (1-inch) piece fresh ginger, chopped (about 1 tablespoon), divided use
2 medium yellow, red or green bell peppers, sliced (about 2 cups)
TO PREPARE THE SAUCE:
Mix all ingredients together; set aside.
TO PREPARE THE BEEF AND BOK CHOY:
Remove fat from beef. Slice into 1/2-inch-wide strips 2 to 3 inches long. Wash and dry bok choy. Slice on the diagonal into 1-inch pieces. Slice scallions on the diagonal.
Heat wok and add oil. Add half the garlic and half the ginger and fry until golden, about 30 seconds.
Add bok choy, scallions and peppers and stir-fry until wilted but still crunchy, about 2 minutes. Remove to a warm serving plate.
Add remaining garlic and ginger to wok and stir-fry until golden, about 30 seconds.
Add beef and stir-fry for 2 minutes. Remove to plate with vegetables.
Add sauce to wok and stir to prevent lumping. Heat until sauce bubbles. Add vegetables and beef to sauce and toss several times. Remove wok from heat. Spoon over noodles and serve immediately.
*Chili paste with garlic can be found in the Asian-products section of some supermarkets or in specialty food stores. If you cannot find it, substitute and extra teaspoon crushed garlic and several drops of hot pepper sauce.
**Boneless, skinless chicken breast, shrimp or pork tenderloin may be substituted for the beef in this recipe.
***A quick way to prepare ginger is to peel, cut into chunks and press through a garlic press with large holes.
Makes 4 servings
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
"Every time I go into my friend Binh Duong's Vietnamese restaurants, either in Hartford, Connecticut, or Boca Ratan, Florida, he insists on making me his favorite dishes. Over the year, this one has become one of my favorites too. Crisp noodles are topped with fragrant stir-fried beef and vegetables."
SHOPPING LIST:
1 pound flank, skirt or lean sirloin steak
1 pound bok choy or Chinese cabbage
8 scallions
2 yellow, red or green bell peppers
1-inch piece fresh ginger
1 small jar Chinese chili paste with garlic or a mixture of garlic and hot pepper sauce
3/4 pound angel-hair pasta or thin egg noodles
STAPLES:
Garlic
Cornstarch
Sugar
Canola oil
Low-sodium soy sauce
White vinegar
Sesame oil
Chicken stock
Vegetable-oil cooking spray
COUNTDOWN:
Preheat broiler for noodles
Put water for noodles on to boil
Prepare noodles
Stir-fry beef
CRISPY NOODLE CAKE
"Cooking the noodles this way makes them pleasantly crunchy."
Vegetable-oil cooking spray
3/4 pound angel-hair pasta or thin noodles
2 teaspoons canola oil
Preheat boiler. Line a baking tray with foil and spray with vegetable-oil cooking spray.
Bring a large pot of water to a boil. Add noodles. As soon as water returns to a boil, drain noodles and rinse under cold water. Shake dry and spread out evenly on the baking tray. Sprinkle oil over noodles and spray with vegetable-oil cooking spray.
Place noodles on the middle rack of the oven. Keep an eye on them as you prepare the beef. When noodles are crisp, after about 10 minutes, remove and flip onto other side. Spray with oil again and return to broiler for another 5 minutes.
TO SERVE:
Cut noodles into 4 portions with sharp scissors or a knife and transfer to individual plates. Cut each cake into 2-inch squares. Spoon beef, vegetables and sauce on top.
HELPFUL HINT:
The noodles will need to be turned. The easiest way to do this is to loosen them on the tray all around the edges, cut into 4 sections and, with a spatula, flip each section.
VIETNAMESE STIR-FRIED BEEF AND BOK CHOY
"Bok Choy looks a little like Swiss chard, with large green leaves at the top. It is available in most supermarkets. Chinese cabbage may be substituted."
FOR THE SAUCE:
1 cup defatted chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon cornstarch
2 teaspoons Chinese chili paste with garlic*
1 teaspoon sesame oil
FOR THE BEEF AND BOK CHOY
1 pound flank, skirt or lean sirloin steak**
1 pound bok choy (3 cups sliced)
8 scallions
1 teaspoon canola oil
4 medium cloves garlic, crushed through a press, divided use***
1 (1-inch) piece fresh ginger, chopped (about 1 tablespoon), divided use
2 medium yellow, red or green bell peppers, sliced (about 2 cups)
TO PREPARE THE SAUCE:
Mix all ingredients together; set aside.
TO PREPARE THE BEEF AND BOK CHOY:
Remove fat from beef. Slice into 1/2-inch-wide strips 2 to 3 inches long. Wash and dry bok choy. Slice on the diagonal into 1-inch pieces. Slice scallions on the diagonal.
Heat wok and add oil. Add half the garlic and half the ginger and fry until golden, about 30 seconds.
Add bok choy, scallions and peppers and stir-fry until wilted but still crunchy, about 2 minutes. Remove to a warm serving plate.
Add remaining garlic and ginger to wok and stir-fry until golden, about 30 seconds.
Add beef and stir-fry for 2 minutes. Remove to plate with vegetables.
Add sauce to wok and stir to prevent lumping. Heat until sauce bubbles. Add vegetables and beef to sauce and toss several times. Remove wok from heat. Spoon over noodles and serve immediately.
*Chili paste with garlic can be found in the Asian-products section of some supermarkets or in specialty food stores. If you cannot find it, substitute and extra teaspoon crushed garlic and several drops of hot pepper sauce.
**Boneless, skinless chicken breast, shrimp or pork tenderloin may be substituted for the beef in this recipe.
***A quick way to prepare ginger is to peel, cut into chunks and press through a garlic press with large holes.
Makes 4 servings
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
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