Yeo Kyung-ok's Beef Brisket Bok Choy Stir-Fry
A dish where fatty beef and watery vegetables are briefly blanched in boiling water to reduce greasiness and excess moisture, then stir-fried with a spicy, savory oyster sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid frying beef brisket raw, as it can become overly greasy and cause vegetables to release too much water, making the dish soggy. Blanching first ensures a much cleaner, crisper result.
- If chili oil isn't available at home, sauté garlic and oyster sauce first to develop depth of flavor, then add chili powder during cooking—this achieves a similar sharp yet clean taste. Never cook chili powder directly in oil from the start, as it may burn easily.
Recommended for
- Those who want to enjoy beef brisket without excessive grease or greasiness, preferring a clean and light texture.
- Those seeking a stir-fry where vegetables retain their crisp, fresh texture without becoming watery.
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