Serving
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Beef with Choy
Thai - California

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
45 min  
Prep
A delicious recipe for whatever Choy you have on hand. The lime juice gives it lightness and brightness. I call this "Thai - California" because I composed it from several Thai recipes. The Choy used in the photo is a tiny variety of white stemmed bok choy (in Los Angeles we have a dozen types, sizes and shapes to chose from).




12
------
2
1/8
1
1/2
------
1
10
2
1/3
1-1/2
1/3
1
2
------
oz
---
cl
t
T
T
---
oz
oz

in
T
c
T
T
---
Beef, lean
-- Marinade
Garlic
Black Pepper
Fish Sauce
Soy Sauce
---------
Shallots
Choy (1)
Red Chili (2)
Ginger, fresh
Oil
Stock
Fish Sauce
Lime Juice
-- Serve with --
Jasmine rice
Prep   -   (30 min - 20 min work)
  1. Slice BEEF thin across the grain and cut into strips about 1/4 inch wide.
  2. Crush GARLIC and chop small. Pound to paste in a mortar along with Black Pepper.
  3. Massage all Marinade Items into Beef and set aside for at least 20 minutes.
  4. Cut SHALLOTS in half lengthwise and slice crosswise very thin.
  5. Separate CHOY leaves and tender tips from the stems. Slice stems diagonally, size depending on thickness of choy stems. Cut or tear leaves into convenient strips. Keep separate.
  6. Seed CHILIS and slice thin.
  7. Slice GINGER very thin, then cut slices into thin slivers.
  8. Squeeze LIME JUICE.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat OIL and fry Ginger until aromatic, then stir in Beef and fry stirring over high heat until beef has completely lost its raw color and any exuded liquid has evaporated.
  2. Stir in Shallots and fry stirring until soft.
  3. Stir in Choy Stems and fry them stirring for from 1 minute to 3 minutes depending on size and toughness.
  4. Stir in Choy Leaves until coated with oil, then stir in Stock and Fish Sauce, bring to a boil and simmer covered, stirring just once or twice for as long as it takes for your choy stems to be crisp tender, 1 to 3 minutes.
  5. Stir in Chilis until well distributed, then stir in Lime Juice and immediately take off heat.
  6. Serve with plenty of steamed Jasmine rice.
NOTES:
  1. Choy:   Most varieties of choy can be used, though some will need their stems cooked a little longer than others. For a beef dish I prefer the sturdier varieties such as white stem Bok Choy or Gai Choy, reserving Yu Choy and the like for chicken and pork dishes. For details see our Asian Mustard, Cabbage & Turnip Greens page.
  2. Chilis:   Around here we all use Fresnos, but Holland Red or similar will do fine, Two Fresnos make this dish just a little spicy. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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