Description
Beef and Bok Choy Stir Fry sizzles with Asian-inspired flavor that’ll make your taste buds dance. Quick and easy weeknight dinner solution that brings restaurant-quality excitement straight to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 1 pound lean flank steak
- 4 cups baby bok choy
- 1 medium red bell pepper
Supporting Ingredients:
- 3 cloves garlic
- 1 tablespoon fresh ginger
Seasonings and Sauces:
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ cup water
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha
- Cooking spray
Garnish:
- Green onions
- Sesame seeds
Instructions
- Whisk ¼ cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, ½ cup water, 1 tablespoon hoisin sauce, and 1 teaspoon sriracha in a small bowl until smooth. Set sauce mixture aside at room temperature.
- Spray a wok with cooking spray and heat to 400°F. Add sliced beef and cook for 2-3 minutes, stirring constantly until meat browns on all sides. Transfer beef to a clean plate.
- In the same wok at 375°F, sauté 3 minced garlic cloves and 1 tablespoon grated ginger for 30 seconds until fragrant. Add sliced red bell pepper and bok choy stems.
- Stir-fry vegetables for 2 minutes at 350°F, maintaining constant movement. Toss in bok choy leaves and cook an additional 45-60 seconds until leaves just begin to wilt.
- Return browned beef to the wok at 325°F. Pour prepared sauce over ingredients and stir continuously for 2-3 minutes until sauce thickens and coats everything evenly.
- Remove from heat and transfer to serving plate. Sprinkle 2 tablespoons chopped green onions and 1 teaspoon sesame seeds on top. Serve immediately with steamed rice.
Notes
- For tender beef, slice against the grain and make sure meat is at room temperature before cooking.
- Keep all ingredients prepped and ready before starting, as stir-frying moves quickly and requires constant attention.
- Use high heat to get a good sear on the beef and create that classic wok-style caramelization without overcooking the meat.
- If avoiding soy sauce, substitute with coconut aminos for a similar umami flavor and gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 8-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2.5 g
- Protein: 30 g
- Cholesterol: 70 mg