Name: Beef and Bok Choy Stir Fry recipe
Ingredients: 1 pound Beef Sirloin or Flank Steak: These cuts are ideal for stir-frying as they are relatively lean and tender when sliced thinly against the grain. Sirloin offers a good balance of flavor and tenderness, while flank steak is known for its rich beefy taste. Look for well-marbled beef for the best flavor and texture. You can also use other cuts like ribeye or skirt steak, but adjust cooking time accordingly.; 1 pound Bok Choy: Bok choy, also known as Chinese cabbage, is the star vegetable in this stir fry. It has a mild, slightly sweet flavor and a wonderful crunchy texture that holds up well in stir-frying. Choose bok choy with firm, crisp stalks and vibrant green leaves. Both baby bok choy and mature bok choy work well; baby bok choy is more tender and cooks faster, while mature bok choy has a slightly stronger flavor.; 2 tablespoons Soy Sauce (Low Sodium Preferred): Soy sauce is the foundation of the stir fry sauce, providing umami, saltiness, and depth of flavor. Using low-sodium soy sauce allows you to control the salt level and is generally healthier. Tamari (gluten-free soy sauce) can be used as a substitute.; 2 tablespoons Oyster Sauce: Oyster sauce adds a rich, savory, and slightly sweet flavor that is characteristic of many authentic stir-fry dishes. It provides a depth of flavor that soy sauce alone cannot achieve. If you are vegetarian or vegan, you can substitute with vegetarian oyster sauce made from mushrooms.; 1 tablespoon Cornstarch: Cornstarch is used to tenderize the beef and thicken the stir fry sauce, creating a glossy and flavorful coating that clings to the beef and bok choy. Arrowroot powder can be used as a gluten-free alternative.; 1 tablespoon Rice Wine or Dry Sherry: Rice wine (like Shaoxing wine) or dry sherry adds a subtle sweetness and complexity to the sauce, enhancing the overall flavor profile. If you don’t have rice wine or sherry, you can substitute with chicken broth or water in a pinch, but the flavor will be slightly less complex.; 1 tablespoon Sesame Oil: Sesame oil adds a distinctive nutty aroma and flavor that is essential in Asian cuisine and particularly in stir-fries. Toasted sesame oil is preferred for its richer flavor. Add it towards the end of cooking to preserve its aroma, as high heat can diminish its flavor.; 2 cloves Garlic, minced: Garlic is a flavor powerhouse and a must-have in stir-fries. Freshly minced garlic provides the best aroma and flavor.; 1 inch Ginger, grated: Fresh ginger adds a warm, spicy, and slightly citrusy note that complements the beef and bok choy beautifully. Grate fresh ginger for the best flavor; avoid using powdered ginger as it lacks the same vibrancy.; 1 Red Bell Pepper, sliced (Optional for added color and sweetness): Red bell pepper adds a pop of color, sweetness, and crunch to the stir fry. You can also use other colors of bell peppers or omit them if you prefer.; 2 tablespoons Cooking Oil (Vegetable, Canola, or Peanut Oil): Choose a neutral-flavored cooking oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for stir-frying. Peanut oil is a classic choice for stir-fries and adds a subtle nutty flavor.; Salt and Pepper to taste: Season the beef and stir fry to taste with salt and freshly ground black pepper.; Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes (for extra spice), for visual appeal and added flavor.

Ingredients

Scale

1 pound Beef Sirloin or Flank Steak: These cuts are ideal for stir-frying as they are relatively lean and tender when sliced thinly against the grain. Sirloin offers a good balance of flavor and tenderness, while flank steak is known for its rich beefy taste. Look for well-marbled beef for the best flavor and texture. You can also use other cuts like ribeye or skirt steak, but adjust cooking time accordingly.

1 pound Bok Choy: Bok choy, also known as Chinese cabbage, is the star vegetable in this stir fry. It has a mild, slightly sweet flavor and a wonderful crunchy texture that holds up well in stir-frying. Choose bok choy with firm, crisp stalks and vibrant green leaves. Both baby bok choy and mature bok choy work well; baby bok choy is more tender and cooks faster, while mature bok choy has a slightly stronger flavor.

2 tablespoons Soy Sauce (Low Sodium Preferred): Soy sauce is the foundation of the stir fry sauce, providing umami, saltiness, and depth of flavor. Using low-sodium soy sauce allows you to control the salt level and is generally healthier. Tamari (gluten-free soy sauce) can be used as a substitute.

2 tablespoons Oyster Sauce: Oyster sauce adds a rich, savory, and slightly sweet flavor that is characteristic of many authentic stir-fry dishes. It provides a depth of flavor that soy sauce alone cannot achieve. If you are vegetarian or vegan, you can substitute with vegetarian oyster sauce made from mushrooms.

1 tablespoon Cornstarch: Cornstarch is used to tenderize the beef and thicken the stir fry sauce, creating a glossy and flavorful coating that clings to the beef and bok choy. Arrowroot powder can be used as a gluten-free alternative.

1 tablespoon Rice Wine or Dry Sherry: Rice wine (like Shaoxing wine) or dry sherry adds a subtle sweetness and complexity to the sauce, enhancing the overall flavor profile. If you don’t have rice wine or sherry, you can substitute with chicken broth or water in a pinch, but the flavor will be slightly less complex.

1 tablespoon Sesame Oil: Sesame oil adds a distinctive nutty aroma and flavor that is essential in Asian cuisine and particularly in stir-fries. Toasted sesame oil is preferred for its richer flavor. Add it towards the end of cooking to preserve its aroma, as high heat can diminish its flavor.

2 cloves Garlic, minced: Garlic is a flavor powerhouse and a must-have in stir-fries. Freshly minced garlic provides the best aroma and flavor.

1 inch Ginger, grated: Fresh ginger adds a warm, spicy, and slightly citrusy note that complements the beef and bok choy beautifully. Grate fresh ginger for the best flavor; avoid using powdered ginger as it lacks the same vibrancy.

1 Red Bell Pepper, sliced (Optional for added color and sweetness): Red bell pepper adds a pop of color, sweetness, and crunch to the stir fry. You can also use other colors of bell peppers or omit them if you prefer.

2 tablespoons Cooking Oil (Vegetable, Canola, or Peanut Oil): Choose a neutral-flavored cooking oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for stir-frying. Peanut oil is a classic choice for stir-fries and adds a subtle nutty flavor.

Salt and Pepper to taste: Season the beef and stir fry to taste with salt and freshly ground black pepper.

Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes (for extra spice), for visual appeal and added flavor.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Beef (Marinating for Tenderness)

Slice the beef sirloin or flank steak thinly against the grain into bite-sized pieces.

In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon of rice wine or dry sherry.

Mix well to coat the beef evenly and let it marinate for at least 15-20 minutes (or up to 30 minutes for enhanced tenderness). This marination process tenderizes the beef and infuses it with flavor.

Step 2: Prepare the Bok Choy and Other Vegetables

Wash the bok choy thoroughly. Separate the white stalks from the green leaves. Slice the stalks into bite-sized pieces and roughly chop the leaves. The stalks take longer to cook than the leaves, so they need to be prepped separately.

If using red bell pepper, slice it thinly.

Mince the garlic and grate the ginger.

Step 3: Make the Stir Fry Sauce

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, sesame oil, and a pinch of black pepper. Set aside. Having the sauce pre-mixed ensures a smooth and quick addition to the stir fry.

Step 4: Stir Fry the Beef

Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat until it’s shimmering hot. The pan should be hot enough to sear the beef quickly.

Add the marinated beef to the hot wok in a single layer (work in batches if necessary to avoid overcrowding the pan).

Stir fry the beef quickly for 2-3 minutes, or until it’s browned on the outside and just cooked through (it will continue to cook slightly later). Remove the beef from the wok and set aside. Do not overcook the beef at this stage as it will become tough.

Step 5: Stir Fry the Aromatics and Vegetables

Add the remaining 1 tablespoon of cooking oil to the wok.

Add the minced garlic and grated ginger and stir fry for about 30 seconds until fragrant. Be careful not to burn the garlic and ginger.

Add the bok choy stalks (and red bell pepper, if using) to the wok and stir fry for 2-3 minutes, until they are slightly tender-crisp. The stalks will take longer to cook than the leaves.

Step 6: Add Bok Choy Leaves and Sauce

Add the bok choy leaves to the wok and stir fry for another 1-2 minutes, until they are wilted but still vibrant green. Bok choy leaves cook very quickly.

Pour the prepared stir fry sauce over the vegetables and stir to coat everything evenly.

Step 7: Combine Beef and Finish Cooking

Return the cooked beef to the wok and stir fry everything together for another 1-2 minutes, until the sauce has thickened slightly and everything is heated through. This final step combines all the elements and allows the flavors to meld.

Step 8: Season and Serve

Taste the stir fry and season with salt and pepper to taste, if needed. Remember that soy sauce and oyster sauce are already salty, so taste before adding extra salt.

Serve immediately hot over cooked rice, noodles, or quinoa.

Garnish with sesame seeds, chopped green onions, or red pepper flakes, if desired.

Nutrition

Serving Size: one normal portion
Calories: 400-450
Sugar: 8-10 grams
Sodium: 600-800 mg
Fat: 20-25 grams
Saturated Fat: 8-10 grams
Carbohydrates: 20-25 grams
Fiber: 4-5 grams
Protein: 30-35 grams
Cholesterol: 100-120 mg