Beef and Bok Choy Stir Fry
A delightful, quick dish combining tender flank steak with crisp bok choy, flavored with garlic and ginger, perfect for busy weeknights.
Ingredients
For the Stir Fry
- 1 lb flank steak, thinly sliced against the grain Tender and flavorful cut, perfect for stir-frying.
- 1 tbsp cornstarch, divided Enhances the beef’s tenderness.
- 1/4 cup low-sodium soy sauce, divided Adds depth and umami.
- 1 lb baby bok choy, halved or quartered Offers a fresh, slightly sweet flavor.
- 2 tbsp avocado oil, divided Ideal for high-heat cooking.
- 2 cloves garlic, minced Brings a warm, savory touch.
- 1 tbsp fresh ginger, minced Complementary to beef and bok choy.
- 1 tbsp brown sugar Balances savory elements.
- 1 tsp sesame oil Adds a nutty aroma.
- 1 tsp rice vinegar Brightens flavor.
- 2 stalks green onions, sliced for garnish Adds crunch.
- 1 tsp sesame seeds, for garnish Adds a lovely crunch.
Instructions
Preparation
- In a medium bowl, toss the flank steak with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Set aside.
- In a small bowl, whisk together the remaining soy sauce, cornstarch, sesame oil, rice vinegar, brown sugar, minced ginger, and minced garlic. Set aside.
Cooking
- Heat a large wok or skillet over high heat. Add 1 tablespoon of oil. Once shimmering, add the seasoned beef in a single layer and sear for 1-2 minutes per side until browned.
- Remove the beef from the skillet and set aside. Add the remaining tablespoon of oil, then toss in the bok choy stems and stir-fry for 2-3 minutes until tender but crisp. Add the leafy parts and cook for another minute until wilted.
- Return the beef to the skillet, pour over the prepared sauce, and stir to combine. Cook for another 1-2 minutes until the sauce thickens.
- Serve immediately over rice, garnished with sliced green onions and sesame seeds.
Notes
For meal prep, portion the stir fry out for lunches. Avoid common mistakes such as not slicing the beef thin enough or overcrowding the skillet.