Beef Bok Choy Stir-Fry

Yield

2–3 servings · 3 portions

Rest / chill time

10–15 minutes

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 1 lb baby bok choy, halved or quartered
• 2 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 3 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch, divided
• 2 tablespoons water, for slurry
• 1 tablespoon Shaoxing wine
• ½ cup beef broth
• 1 teaspoon sesame oil
• Pinch of black pepper
• Red chili flakes, optional

Method

1. In a bowl, combine the sliced beef, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and black pepper. Toss well and marinate for 10–15 minutes.
2. In a separate bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, Shaoxing wine, beef broth, and sesame oil.
3. Mix the remaining 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry.
4. Heat 1 tablespoon vegetable oil in a 14-inch wok over high heat.
5. Add the beef in batches and stir-fry until browned and cooked through. Transfer to a plate.
6. Add the remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
7. Add the bok choy and stir-fry for 3–4 minutes, until the stems are tender-crisp and the leaves begin to wilt.
8. Return the beef to the wok and pour in the prepared sauce.
9. Stir the cornstarch slurry again, then add it gradually while tossing everything together.
10. Cook for 1–2 minutes, until the sauce thickens and coats the beef and vegetables.
11. Sprinkle with red chili flakes, if desired, and serve hot.

Kitchen notes

Practical Woman's Secret
Slice the beef thinly against the grain and cook it in batches. This helps keep the meat tender while allowing the bok choy to retain its fresh, crisp texture.