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Beef Stir-Fry with Baby Bok Choy & Ginger Recipe

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4.2 from 8 reviews

This Beef Stir-Fry with Baby Bok Choy & Ginger is a quick and healthy dinner option cooked entirely in one wok or skillet. It features tender beef flank steak combined with fresh baby bok choy and a flavorful ginger-soy sauce, delivering an Asian-inspired meal that’s easy to prepare and perfect for weeknight cooking. The recipe is versatile, allowing substitutions with other proteins or vegetables, and stores well for leftovers.

  • Total Time: 25 mins
  • Yield: 4 servings (about 5 cups)

Ingredients

Main Ingredients

  • 12 ounces beef flank steak, trimmed
  • 1 tablespoon minced fresh ginger
  • 1 ½ teaspoons reduced-sodium soy sauce
  • 1 teaspoon dry sherry, divided (1 tsp + 1 Tbsp)
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons oyster-flavored sauce (preferably Lee Kum Kee Premium)
  • 1 tablespoon vegetable oil
  • 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
  • 3 tablespoons unsalted chicken broth

Instructions

  1. Prepare the beef: Cut the beef flank steak with the grain into 2-inch-wide strips, then crosswise into 1/4-inch-thick slices. In a medium bowl, combine the beef with minced fresh ginger, reduced-sodium soy sauce, 1 teaspoon dry sherry, and cornstarch. Stir well until the cornstarch is fully incorporated and no longer visible. Add toasted sesame oil and stir again to lightly coat the beef.
  2. Mix the sauce: In a small bowl, combine the oyster-flavored sauce and the remaining 1 tablespoon dry sherry. Set this sauce mixture aside for later use.
  3. Cook the beef: Heat a 14-inch flat-bottomed carbon-steel wok or a 12-inch stainless-steel skillet over high heat until a drop of water vaporizes within 1 to 2 seconds. Swirl in the vegetable oil to coat the pan. Add the beef in an even layer and cook undisturbed for about 1 minute until it begins to brown. Stir-fry the beef using a metal spatula for an additional 30 seconds to 1 minute until lightly browned but not fully cooked through. Transfer the beef to a plate to rest.
  4. Cook the bok choy: Add the baby bok choy and chicken broth to the hot pan. Cover the pan and cook for 1 to 2 minutes until the bok choy greens turn bright green and most of the broth is absorbed.
  5. Finish the stir-fry: Return the beef to the pan with the bok choy. Pour in the reserved oyster sauce mixture. Stir-fry everything together for 30 seconds to 1 minute until the beef is just cooked through and the bok choy is tender-crisp. Remove from heat and serve immediately.

Notes

  • You can substitute beef with chicken, tofu, shrimp, or pork depending on your preference.
  • Swap baby bok choy for other stir-fry friendly vegetables such as bell peppers, mushrooms, snap peas, bamboo shoots, or shredded cabbage.
  • Trim about an inch from the root of the baby bok choy to minimize waste and use almost the entire vegetable.
  • Store leftovers in a covered container in the refrigerator for 3 to 4 days. Reheat on the stove or in a microwave.
  • Ensure your wok or skillet is very hot before adding oil to achieve proper searing and stir-frying.
  • Author: admin
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Main Dish
  • Method: Stir-Frying
  • Cuisine: Asian
  • Diet: Low Calorie

Find it online: https://avascooking.com/beef-stir-fry-with-baby-bok-choy-and-ginger-recipe/