Shandong Beef with Bok Choy, simple chinese food

Shandong Beef with Bok Choy

The food of the Shandong Province is characterized by fresh approaches to veggies.  While you can find many fried foods on the street, more of the offerings in and out of restaurants feature vegetables.

I first enjoyed this recipe for lunch on an unusually hot March Friday. A husband and wife with a steam table, just outside the gates of where I am living.  It was so good and easy a couple days later I got all the fixing's to make it myself.

Shandong Beef with Bok Choy

In a wok or large frying pan, on a medium setting, heat seasame and peanut oil.  Add the bok choy bottoms and 1/2 sliced leek.  Saute.  Add ground beef, cook and season with Garlic Ginger Salt.

When the ground beef is cooked, add the bok choy tops and sliced leeks. You may cover the wok/pan to ‘steam’ the vegetables, take care not to over cook.

Best served with hot with Yuba, tofu sheets to wrap in.

Shandong Beef with Bok Choy

Some of our favorite Chinese Foods:

Beef Stew

Beef StewDrab, dull and dreary days call for stew.  Fish stew, turkey stew, lentil stew; they all bring comfort when the sun fails to shine.  BUT ... there is nothing like Beef Stew.  It is the grandfather of them all.  Hearty and heart warming this one does the trick when the sun fails to shine upon us for days on end.

  • 2 lb beef chuck, cut into 2 cubes
  • 3 tbsp vegetable oil
  • 1 tbsp Beef Rub
  • 1 lg red bell pepper, chopped
  • 1 lb carrots, sliced
  • 1 lg onion, chopped
  • 1 lb fresh mushrooms, sliced
  • 3 medium potatoes, par boiled, peeled and cubed
  • 1 cup tomato juice 

Beef StewIn a large pan, cook meat in hot oil until browned on all sides. Remove with slotted spoon to a warmed dish. Place Beef Rub, peppers, carrots, potatoes and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Cook and stir for 1 min. Stir in tomato juice, cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours. Stir in mushrooms; cook for another 20 min.


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Photo Credit: Julie Cecchini