This hearty Vegetable Beef with Rice Cakes is a comforting Chinese-style main course that balances tender slices of beef with the unique chewy texture of rice cakes. The dish comes together quickly in a wok, featuring crisp bok choy, earthy mushrooms, and fresh bamboo shoots. The savory sauce, infused with soy sauce, dry sherry, and aromatic ginger, coats every bite perfectly. It is a satisfying meal for weeknight dinners or casual gatherings, offering a delightful mix of textures and flavors. Simple to prepare yet elegant enough for guests, this recipe showcases the versatility of rice cakes in a savory context.
Vegetable Beef With Rice Cakes
Description
This hearty Vegetable Beef with Rice Cakes is a comforting Chinese-style main course that balances tender slices of beef with the unique chewy texture of rice cakes. The dish comes together quickly in a wok, featuring crisp bok choy, earthy mushrooms, and fresh bamboo shoots. The savory sauce, infused with soy sauce, dry sherry, and aromatic ginger, coats every bite perfectly. It is a satisfying meal for weeknight dinners or casual gatherings, offering a delightful mix of textures and flavors.Ingredients
Directions
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Thaw frozen rice cake rolls in the refrigerator overnight. Let stand at room temperature for 2 hours before cooking.
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Partially freeze the beef steak to make slicing easier.
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Bias-slice the beef across the grain into thin bite-size strips.
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Place the beef strips in a plastic bag set in a deep bowl.
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Combine soy sauce, dry sherry, 2 sliced green onions, and grated gingerroot.
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Pour the mixture over the beef in the bag. Close the bag and marinate in the refrigerator for 1 to 2 hours, turning occasionally.
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Drain the beef well, reserving the marinade for later use.
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Bias-slice the thawed rice cake rolls into 1/4-inch slices.
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Heat 2 tablespoons of cooking oil in a wok over high heat.
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Add bok choy, straw mushrooms, bamboo shoots, 2 sliced green onions, and chives.
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Stir-fry for 3 minutes or until the bok choy is crisp-tender.
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Remove the vegetables and their juices from the wok and set aside.
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Heat the remaining 1 tablespoon of cooking oil in the wok.
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Add the marinated beef strips and stir-fry for 3 minutes or until no longer pink.
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Remove the cooked beef from the wok and set aside.
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Add the chicken broth and reserved marinade to the hot wok.
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Add the sliced rice cake rolls to the liquid.
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Stir constantly for 2 to 3 minutes or until the rice cake slices soften. Add more chicken broth if necessary to prevent sticking.
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Return the beef and vegetables to the wok.
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Heat everything through for 1 minute.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 567.3kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 5.7g29%
- Cholesterol 46.5mg16%
- Sodium 520.8mg22%
- Total Carbohydrate 67.0g23%
- Dietary Fiber 2.4g10%
- Sugars 2.4g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If fresh bok choy is unavailable, you can substitute with other sturdy greens like spinach or kale, though the texture will differ. Straw mushrooms can be replaced with sliced button or cremini mushrooms.
Cooking Tips: Freezing the beef slightly before slicing ensures uniform, thin strips which cook more evenly and remain tender. When stir-frying, ensure the wok is very hot to achieve a good sear on the beef and prevent the rice cakes from becoming mushy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to refresh the texture of the rice cakes.
Variations: For extra heat, add sliced chili peppers or a dash of chili oil to the marinade. You can also add sliced bell peppers or carrots to the vegetable mix for added color and sweetness.
