Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry

• 2 head Bok choy
• 150 grams Beef
• 3 Egg
• 1 clove Finely chopped garlic
• 1 tbsp Soy sauce
• 1 tbsp Cooking sake
• 1 tsp Sugar
• 1 tbsp Katakuriko
• 2 tbsp Cooking sake
• 1/2 tbsp Weipa (Chinese soup stock is also OK)
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 200 ml Water
• 1 Katakuriko dissolved in water
• 1 Sesame oil

1. Season the beef beforehand and leave for 10 minutes.
2. Cut the bok-choy into bite-sized pieces, and separate the stem and leaf.
3. Beat the eggs.
4. Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs.
5. Set aside on a plate.
6. Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef.
7. When half cooked, set this aside as well.
8. Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry.
9. Pour in sake and briskly stir.
10. Throw in the green leafy parts of bok-choy, and stir fry.
11. When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more.
12. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying.
13. Thicken with a katakuriko slurry.
14. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served.

head bok choy, beef, egg, garlic, soy sauce, sake, sugar, katakuriko, sake, weipa, oyster sauce, sugar, water, water, sesame oil

Taken from cookpad.com/us/recipes/155414-taiwanese-velveted-beef-egg-and-bok-choy-stir-fry (may not work)