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Tender strips of beef stir-fried in a fragrant garlic-ginger sauce, paired with crisp, vibrant bok choy for a deliciously savory, slightly spicy, and ultra-satisfying dish. A weeknight winner that’s ready in under 30 minutes!
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
🥘 Equipment
- Large wok or skillet
- Sharp knife and cutting board
- Small mixing bowl (for sauce)
- Tongs or spatula
- Grater or microplane (optional, for ginger/garlic)
🧂 Ingredients
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable or sesame oil
For the Stir-Fry:
- 1 tablespoon oil (vegetable or sesame)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4–5 baby bok choy, halved or quartered lengthwise
- 2 green onions, sliced
- Optional: red chili flakes or sliced fresh chili for heat
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- ¼ cup water
- 1 teaspoon cornstarch (to thicken)
📌 Ingredient Notes
- Beef: Flank steak is ideal for quick stir-frying. Freeze briefly for easier slicing.
- Bok Choy: Baby bok choy works best, but regular bok choy chopped into large pieces is fine.
- Oyster Sauce: Adds umami. You can skip it or sub hoisin or extra soy sauce if needed.
- Cornstarch Coating: Helps the beef stay tender and gives a silky finish to the sauce.
- Oil: Sesame oil adds flavor but burns fast—use in moderation or mix with neutral oil.
👩🍳 Instructions
- Prep the Beef: Toss sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside to marinate while prepping the rest.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and 1 tsp cornstarch. Set aside.
- Sear the Beef: Heat 1 tablespoon oil in a hot skillet or wok over medium-high heat. Add beef in a single layer (work in batches if needed) and sear for 2–3 minutes until browned. Remove from pan and set aside.
- Sauté Aromatics: In the same pan, add more oil if needed. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Cook Bok Choy: Add bok choy cut side down. Sear for 1–2 minutes, then stir-fry for another 2–3 minutes until just tender but still crisp.
- Add Sauce & Beef: Return beef to the pan. Pour in the sauce. Toss everything together and cook for 2–3 minutes until the sauce thickens and coats everything.
- Finish & Serve: Sprinkle with green onions and chili flakes if using. Serve hot over steamed rice or noodles.
🧾 Nutrition Facts (Per serving, without rice)
- Calories: 320
- Protein: 30g
- Fat: 16g
- Carbohydrates: 15g
- Sugar: 6g
- Fiber: 2g
- Sodium: 750mg
(Nutritional values vary depending on exact ingredients.)
💡 Tips and Variations
- Make it Spicy: Add fresh sliced chili or chili garlic sauce during cooking.
- Low-Carb Option: Serve over cauliflower rice or shirataki noodles.
- Vegetable Swap: Try using broccoli, snow peas, or bell peppers if bok choy isn’t available.
- Meal Prep: The stir-fry stores well in the fridge for up to 4 days. Reheat gently to avoid overcooking the beef.
- Gluten-Free Version: Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free.
