Oven-Roasted Choy Sum and Beef | Generated by AI
Question: How to cook choy sum and sliced beef together using a cooking oven?
Answer:
A cooking oven is not the traditional tool for choy sum (菜心) + sliced beef because both cook very quickly and need high heat. A pan/wok is usually better. But if you only have an oven, you can make a simple oven-roasted beef and choy sum tray dish.
Ingredients (2 servings)
- Choy sum: 300–400 g
- Thin sliced beef: 250 g
- Garlic: 3–5 cloves, minced
- Oil: 1–2 tbsp
Beef marinade
- Soy sauce: 1 tbsp
- Oyster sauce: 1 tbsp
- Shaoxing wine (optional): 1 tbsp
- Cornstarch: 1 tsp
- Sugar: 1/2 tsp
- Black pepper: small amount
Steps
1. Prepare beef
Mix beef slices with:
beef
+ soy sauce
+ oyster sauce
+ Shaoxing wine
+ cornstarch
+ pepper
+ a little oil
Marinate 15–30 minutes.
The cornstarch creates a thin protective layer so the beef does not become dry.
2. Prepare choy sum
- Wash well.
- Cut stems into 3–5 cm pieces.
- Keep leaves separate because leaves cook faster.
Mix with:
a little oil
a pinch of salt
garlic
3. Oven cooking
Preheat:
220°C (430°F)
Use a baking tray.
First put:
choy sum stems
Bake:
5 minutes
Then add:
beef slices + choy sum leaves
Spread everything into one layer.
Bake:
5–8 minutes
until beef changes color.
4. Finish
After removing from oven:
Add:
a few drops sesame oil
extra oyster sauce (optional)
fresh pepper
Mix and serve with rice.
Better oven method (more Chinese-style)
Use the oven like a wok:
- Put an empty metal tray inside.
- Heat oven at maximum temperature (230–250°C).
- Put beef + vegetables on the hot tray.
- The initial contact heat gives better “wok hei” style browning.
Important
Thin sliced beef can become tough quickly:
- Good: 5–8 minutes total cooking
- Bad: 15–20 minutes → dry rubber texture
If your beef slices are very thin (hotpot style), even 3–5 minutes may be enough.