This dish uses leftover beef slices from making steamed beef. You can use any kind of meat slices. It includes shrimp, pork, beef, baby bok choy, and other side dishes such as glass noodles and enoki mushrooms.
Materials
Steamed Baby Bok Choy with Beef Slices - A Low-Calorie Steamed Home-Style Dish - Recipe Steps for Baby Bok Choy, Glass Noodles, Enoki Mushrooms, and Beef Slices
Cut the baby bok choy in half lengthwise to quarters or sixths. Arrange glass noodles and enoki mushrooms evenly at the bottom of the dish, then top with the bok choy. You can use Longkou glass noodles (made from mung beans) or Heyuan glass noodles (made from rice); soak them in water until soft before using. Cut the enoki mushrooms into three sections.
Cut the brittle or snowflake beef into thin slices against the grain; this will allow it to absorb more flavor and cook more easily.
Chop the fermented black beans; shred the ginger and slice the sand ginger; cut the garlic and shallots into chunks.
First, marinate the beef slices: Add the seasonings to the beef, including white pepper, black pepper, salt, a little sugar, and 20 grams of light soy sauce. Mix well. Then add a little cornstarch to make the meat more tender. Mix well again. Add a little vegetable oil to lock in the moisture of the beef. Mix well to allow the beef to fully absorb the seasonings.
Seal well and marinate for 30 minutes.
Top with a layer of marinated beef slices. Add crushed scallions, ginger, and garlic, sprinkle with a thin layer of salt, and add a small amount of cooking oil. (Simple and convenient method: Steam the scallions, ginger, and garlic together. A slightly more complicated method: Steam for 5 minutes first, then add the scallions, ginger, and garlic and steam for another 10 minutes.)
Steam over high heat for 15 minutes. The texture will be just right at this point. If you prefer a softer texture, steam for a few more minutes.
Steamed baby bok choy with sliced pork is done! ✅
