Week 9 of 52 Weeks of Food


I love Asian food, and have been wanted to make something bursting with sweet and sticky goodness for a while. This recipe is so simple that I kept thinking I’d left something out, even after it was ready. We paired this up with some simple mixed vegetable noodles and went to bed with very happy tummies

With the massive cow controversy that’s making news now and the fact that you don’t get beef in Delhi, this recipe uses buff or buffalo meat. It’s got the same texture as beef, is similar in taste and cooks the same way.


Buff/Beef: 1/2 kilo, sliced thin into strips

Spring onion:- 2 stalks, heads sliced, and greens chopped and kept aside to garnish

Garlic: 1 tsp, chopped fine

Ginger: Thumb sized piece, cut into strips or matchsticks

Green Chillies: 2-4, sliced long on the diagonal

Brown sugar: 2 tbsp

Dark Soy Sauce: Half a cup

Pak Choy: 1 bunch

Oil: As required


Lightly fry off the pieces of buff/beef, sealing in the juices. Keep them aside.

Add some oil to a wok and saute the garlic and ginger till fragrant.

Add the green chillies and onion and saute for another minute.

Add the soya sauce and brown sugar.

Stir well.

Cook the Pak Choy in the soy gravy for 3-5 minutes.

Add the fried buff/beef pieces in and toss well so that the meat is well coated.

Cook for 5-10 minutes until the gravy reduces to a shiny, sticky consistency.

Soy is high in salt, so add salt only if required.

Garnish with spring onion greens and serve with rice or noodles.


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