La Choy Bamboo Beef Recipes

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SLOW-COOKER CHINESE BEEF AND BOK CHOY



Slow-Cooker Chinese Beef and Bok Choy image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 4 servings

Number Of Ingredients 12

4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces
6 cloves garlic, unpeeled
4 thin slices ginger, unpeeled
1 red jalapeno pepper, seeded and thinly sliced
3 tablespoons all-purpose flour
1 1/2 pounds beef chuck roast, trimmed
1/4 cup hoisin sauce
1/4 cup Shaoxing rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
4 heads baby bok choy, cut crosswise into 2-inch pieces
2 cups cooked white rice, for serving

Steps:

  • Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
  • Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

LA CHOY BAMBOO BEEF



La Choy Bamboo Beef image

This is from the La Choy Collection of Favorite Recipes, and a dish that both my husband and I enjoy. It is easy to make, healthy, and easy clean-up.

Provided by Maureen in MA

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb round steak, 1 inch thick, cut across grain into thin strips
1 small onion, sliced
2 tablespoons peanut oil
1/2 cup beef broth
8 ounces fresh mushrooms, sliced (canned may be substituted)
1 tablespoon cornstarch
1/4 cup reduced sodium soy sauce
1 tablespoon cold water
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can sliced water chestnuts, drained
1 (11 ounce) can mandarin oranges, drained (or 1 16-oz can sliced peaches, drained)
2 (5 ounce) cans chow mein noodles

Steps:

  • In wok or skillet, cook beef and onion in oil until meat browns; about 5 minutes.
  • Add beef broth and mushrooms, cooking 5 minutes more.
  • Combine cornstarch, soy sauce and water. Stir into meat mixture. Cook, stirring constantly, until thickened.
  • Stir in vegetables and fruit. Heat until hot.
  • Serve immediately with chow mein noodles.

BOK CHOY WITH BEEF



Bok Choy with Beef image

Categories     Beef     Ginger     Marinate     Stir-Fry     Quick & Easy     Sherry     Bok Choy     Sesame     Soy Sauce     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

1 (1-pound) piece beef tenderloin
For marinade
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon medium-dry Sherry
1 1/2 teaspoons Asian sesame oil
2 teaspoons cornstarch
1 1/2 pound baby bok choy
2 tablespoons soy sauce
3 tablespoons medium-dry Sherry
1 teaspoon balsamic vinegar
1 cup vegetable oil
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
Accompaniment: rice

Steps:

  • Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
  • Make marinade and marinate meat:
  • Stir together marinade ingredients in a medium bowl until sugar is dissolved.
  • Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
  • Blanch bok choy:
  • Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
  • Fry beef:
  • Stir together soy sauce, Sherry, and vinegar.
  • Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
  • Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
  • Stir-fry beef and bok choy:
  • Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

LA CHOY BEEF & VEGETABLES IN PEPPERED SOY SAUCE



La Choy Beef & Vegetables in Peppered Soy Sauce image

Make and share this La Choy Beef & Vegetables in Peppered Soy Sauce recipe from Food.com.

Provided by Maureen in MA

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup low sodium beef broth
1/2 cup dry sherry
1/3 cup reduced sodium soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
1/8 teaspoon red pepper flakes
1 garlic clove, minced
1 lb boneless beef sirloin, cut across grain in 2-inch strips
1 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch
3 tablespoons peanut oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, julienned
1 (8 ounce) can sliced water chestnuts, drained
2 cups broccoli florets

Steps:

  • In small bowl, mix all ingredients for sauce and set aside.
  • In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside.
  • In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes.
  • Add remaining oil to skillet, and stir-fry meat until no longer pink.
  • Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender.
  • Add sauce and continue cooking until sauce is thickened.
  • Serve immediately with rice or noodles.

Nutrition Facts : Calories 556.5, Fat 27.4, SaturatedFat 8.6, Cholesterol 76, Sodium 951.3, Carbohydrate 25.8, Fiber 2.5, Sugar 7, Protein 25.3

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