A quick and delicious stir-fry featuring tender beef and fresh bok choy, perfect for a weeknight meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
½ teaspoon black pepper
4 cups baby bok choy, halved or chopped
1 small onion, sliced
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
½ cup beef broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ teaspoon cornstarch
2 tablespoons water
Instructions
Marinate the beef: In a bowl, toss the sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Let it sit for 10 minutes.
Mix the sauce: Whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, cornstarch, and water.
Cook the beef: Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry for 2–3 minutes, until browned. Remove and set aside.
Cook the aromatics: In the same skillet, add onion, garlic, and ginger. Stir-fry for 1 minute.
Add bok choy: Add the bok choy and beef broth. Cover and cook for 2–3 minutes, until the bok choy is tender-crisp.
Combine: Return the beef to the skillet and pour in the sauce. Stir-fry for 1–2 minutes, until the sauce thickens and coats everything.
Serve: Serve immediately over steamed rice or noodles, with a sprinkle of sesame seeds if desired.
Notes
For a spicier version, add red pepper flakes or sliced chili peppers.
Feel free to substitute the beef with chicken or tofu for a different protein option.
Serve with steamed rice or noodles for a complete meal.