Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry
In Taiwan, it's called [Velvet Beef and Egg]. Because of the way you cook it, the beef stay incredibly tender and the eggs are so fluffy. The texture of the thick, savory sauce is indescribable. When made into a rice bowl dish, it's out of this world.
1 clove (pre-grated garlic from store-bought tubes are also ok)
Seasonings for the beef
Weipa (Chinese soup stock is also OK)
Katakuriko dissolved in water
Season the beef beforehand and leave for 10 minutes.
Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs.
Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate.
Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well.
Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir.
Throw in the green leafy parts of bok-choy, and stir fry.
When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.
Story Behind this Recipe
I wanted to eat the popular dish in Taiwan, so I arranged it to our family's taste.
-The stems of the bok-choy take a relatively long time to cook through, so make sure to separate the stem and leaf and cook them through with different lengths of time. -Thicken according to your liking, but make it lump-free.