Tender Beef Chop Steak
Make Delicious Beef Chop Steak as a Beer Snack!
This beef chop steak offers a tender taste even with not-so-premium cuts of beef. The sauce is similar to demi-glace, making it a hit even with children.
Ingredients- Beef 200g
- 1/4 Onion
- 1 Baby Bok Choy
- 100g Bell Pepper
- 2 cloves Garlic
Seasoning- 3 Tbsp Worcestershire sauce
- 4 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 3 Tbsp Worcestershire sauce
- 4 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, thoroughly pat the beef dry with paper towels to remove any excess blood. This step is crucial for a clean flavor without any gamey odor. Cut the beef into bite-sized pieces. Avoid cutting them too small, as they might lose their juices during cooking.
Step 2
Dice the bell pepper and onion into bite-sized cubes. For the baby bok choy, you can simply trim the ends, or for easier eating, especially for children, separate the leaves from the stems before chopping. Slice the garlic thinly into slivers.
Step 3
Heat a pan over medium-low heat and add oil. Sauté the sliced garlic until fragrant and lightly golden. Be careful not to burn the garlic. Once the garlic is aromatic, add the beef and sear it until the exterior turns opaque.
Step 4
Add the diced onion and bell pepper to the pan with the beef. Stir-fry until the vegetables soften slightly and the beef is cooked through. This ensures the vegetables are tender and the beef is perfectly cooked.
Step 5
Once the beef and vegetables are cooked, pour in the prepared sauce mixture (Worcestershire sauce, ketchup, sugar, and vinegar). Stir well to coat all the ingredients evenly. Continue to stir-fry until the vegetables are tender and the sauce has thickened slightly, clinging to the ingredients.
Step 6
Finally, add the baby bok choy and cook for just a minute or two until it’s slightly wilted but still crisp. This ensures the bok choy retains its fresh texture and vibrant green color. Serve immediately while hot for the best flavor and texture.
