Week 9 – Sticky Beef/Buff and Pak Choy
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.
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.