Dish of Beef, Bamboo & Yu Choy
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Beef, Bamboo & Yu Choy


Thailand
Makes:
Effort:
Sched:
DoAhead:  		 2 main
*8*
45 min
Prep		 This very tasty stir-fry of Beef with Yu Choy. Other choys could also be used with some change in flavor and texture. This recipe is somewhat in the Chinese mode as Thais recognize oyster sauce as a Chinese ingredient.




10
----
6
2
----
1/4
12
7
5
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1
1
1/4
1/2
----
2
oz
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cl
t
---
c
oz
oz

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T
T
c
t
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T

Beef, lean (1)
-- Marinade
Garlic
Pepper, black
--------
Thai Basil
Yu Choy (2)
Bamboo Shoots
Thai Chilis
-- Sauce
Fish Sauce (3)
Oyster Sauce
Stock
Salt
--------
Oil
Prep   (20 min)
  1. Slice BEEF across the grain about 1/8 inch thick and cut into strips about 1/2 inch wide and 2 inches long.
  2. Crush GARLIC and chop fine. Massage well into Beef along with Black Pepper. Set aside to marinate for at least 20 minutes.
  3. Remove BASIL LEAVES from the stems and set soaking in cold water.
  4. Rinse YU CHOY and cut it whichever way you like. Stems do not need to be held separate unless they are quite large but I usually do anyway.
  5. Slice BAMBOO into strips of size similar to the Beef.
  6. Slice CHILIS into very thin strips.
  7. Mix all Sauce items.
RUN   (12 min)
  1. Drain Basil and cut into narrow strips for garnish.
  2. In a wok or spacious sauté pan heat Oil and stir in Beef. Fry stirring over high flame until it has completely lost its raw color and all exuded liquid has evaporated.
  3. Stir in Bamboo, Chilis and Yu Choy Stems (if separate) and fry stirring about 2 minutes, then stir in Yu Choy Leaves until wilted coated with oil.
  4. Stir in Sauce Mix and bring to a boil. Simmer covered, turning now and then until Yu Choy stems are crisp tender, about 3 minutes.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Beef:

      Weight is for boneless with all excess fat trimmed away. Use a reasonably tender cut such as shoulder as cooking time is short.

  2. Yu Choy:

      This is an edible version of the plant that produces the seeds canola oil is processed from. It is now widely grown in North America and readily available in most markets serving an East or Southeast Asian community. For details see our Yu Choy page. You can use other forms of choy as alternatives, but but in most cases give the stems more of a lead over the leaves in cooking. The flavor will be a bit different and in most cases less sweet. For details see our Cabbage Greens page.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  4. 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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