Bok Choy and Beef Stir-fry

Introduction

If you’re looking for a quick, nutritious, and utterly delicious meal, look no further than this Bok Choy and Beef Stir-fry. Combining tender, juicy beef with crisp-tender bok choy in a flavorful, savory sauce, this recipe is a perfect weeknight dinner solution that comes together in under 20 minutes.

The beauty of this dish lies in its simplicity and freshness. While many stir-fries rely on prepackaged sauces, this recipe uses basic pantry ingredients like soy sauce, oyster sauce, and brown sugar to create a deeply satisfying, restaurant-quality flavor. Pair it with steamed white rice or plain noodles, and you’ve got a balanced, wholesome meal that’s packed with protein, vegetables, and bold, umami-rich flavor.

Whether you’re new to cooking Chinese-style dishes or a seasoned home cook, this stir-fry offers a perfect blend of textures and flavors—the tender beef, the sweet-crunchy bok choy stems, and the delicate leafy greens all coated in a glossy, savory sauce.

Why You’ll Love This Recipe

• Fast & Easy: Ready in just 15 minutes, ideal for busy weeknights.
• Healthy & Balanced: Lean beef plus nutrient-rich bok choy make this a protein-packed, low-carb meal.
• Restaurant-Quality at Home: Achieve that smoky, wok-seared flavor without leaving your kitchen.
• Customizable: Swap proteins or adjust sauce sweetness and saltiness to taste.
• Vibrant & Colorful: Bright green bok choy adds freshness and visual appeal.
• Family-Friendly: Mild, savory flavors that appeal to kids and adults alike.

Ingredients Breakdown

For the Beef Marinade

• 250 g / 8.8 oz beef (flank, chuck, or sirloin), sliced thinly
• 1 tsp / 5.5 g dark soy sauce
• ¼ tsp / 0.6 g ground black pepper
• 1 Tbsp / 7.5 g cornstarch
• 1 egg white
• 1 Tbsp / 13.6 g cooking oil (to coat the beef)

For the Stir-fry Sauce

• 1 Tbsp / 16.6 g soy sauce
• 1 Tbsp / 12.5 g brown sugar
• ½ Tbsp / 9 g oyster sauce
• 1 tsp / 5.5 g dark soy sauce

Other Ingredients

• 2.5 Tbsp / 34 g cooking oil (for stir-frying)
• 1.5 Tbsp / 21 g Chinese cooking wine
• 250 g / 8.8 oz bok choy, sliced diagonally (stems and leaves separated)
• 1 Tbsp / 9 g minced garlic

Tools & Equipment Needed

• Wok or large non-stick skillet
• Cutting board and sharp knife
• Mixing bowls (for beef marinade and sauce)
• Measuring spoons
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Slice and Prepare the Beef

1. Slice the beef into thin strips, then cut into smaller bite-sized pieces.
2. For this recipe, flank steak is ideal, but chuck or sirloin also works beautifully.

Pro Tip: Cutting against the grain ensures tender bites that cook evenly.

Step 2: Marinate the Beef

1. In a bowl, combine 1 tsp dark soy sauce, ¼ tsp black pepper, 1 Tbsp cornstarch, ¼ tsp baking soda, and 1 egg white.
2. Mix well and massage the mixture into the beef until sticky.
3. Drizzle 1 Tbsp cooking oil over the beef to prevent sticking during cooking.

Pro Tip: Marinating with egg white and cornstarch creates a tender, silky texture often seen in restaurant-style stir-fries.

Step 3: Prepare the Bok Choy

1. Wash bok choy thoroughly.
2. Tear leaves off and separate stems from leaves.
3. Cut into bite-size pieces.

Pro Tip: Stems take longer to cook than leaves, so cooking them separately ensures perfect texture.

Step 4: Make the Stir-Fry Sauce

1. In a small bowl, mix 1 Tbsp soy sauce, 1 Tbsp brown sugar, ½ Tbsp oyster sauce, and 1 tsp dark soy sauce.
2. Set aside.

Pro Tip: Preparing the sauce in advance allows you to stir-fry quickly and evenly.

Step 5: Cook the Beef

1. Heat wok over high heat until smoking slightly.
2. Add a drizzle of oil, swirling to coat the bottom.
3. Add the marinated beef, spreading it out in a single layer.
4. Stir-fry for 1 minute, until most of the meat changes color.

Pro Tip: High heat ensures quick searing, locking in juices and flavor.

Step 6: Deglaze with Cooking Wine

1. Drizzle Chinese cooking wine from the side of the wok.
2. Stir to deglaze and lift any caramelized bits from the pan.

Pro Tip: This step adds a subtle depth of flavor and aroma to your stir-fry.

Step 7: Add Bok Choy Stems and Garlic

1. Toss in bok choy stems and 1 Tbsp minced garlic.
2. Pour the stir-fry sauce from the side of the wok.
3. Stir-fry until stems are just tender, about 1 minute.

Step 8: Finish with Bok Choy Leaves

1. Add the bok choy leaves and continue stirring until wilted but still vibrant green.
2. Adjust seasoning if necessary, then serve immediately over steamed rice or noodles.

Pro Tip: Cook leaves last to maintain freshness, color, and crunch.

Tips & Variations

Protein Alternatives

• Substitute beef with chicken, pork, or tofu for variety.
• Add shrimp or scallops for a seafood twist.

Vegetable Variations

• Include snow peas, bell peppers, or mushrooms for more texture and nutrition.
• Use baby bok choy for a milder, more tender taste.

Sauce Adjustments

• Make it spicier by adding chili garlic sauce or fresh sliced chilies.
• Reduce sugar for a less sweet, more savory profile.

Serving Ideas

• Serve over steamed jasmine rice, brown rice, or rice noodles.
• Garnish with sesame seeds or sliced green onions for extra flavor.

Flavor Profile & Pairings

• Beef: Tender, savory, and umami-rich.
• Bok Choy: Crisp stems with slightly sweet leafy greens.
• Sauce: Sweet, salty, and savory with a subtle caramelized depth.

Side Dishes

• Light Asian cucumber salad
• Quick miso soup
• Pickled vegetables

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	400 kcal
Protein	32 g
Carbs	12 g
Fat	24 g
Fiber	3 g
Sodium	750 mg
Sugar	6 g

Dietary Notes: High-protein, low-carb, gluten-free if using tamari instead of soy sauce.

Make-Ahead & Meal Prep Tips

• Marinate beef in advance for up to 2 hours in the fridge.
• Chop vegetables ahead of time for quicker cooking.
• Store sauce separately for best texture when reheating.
• Leftovers can be kept in the fridge for 2 days; reheat gently to preserve bok choy texture.

FAQs

1. Can I use frozen bok choy?
Yes, but fresh bok choy is preferred for crunch. Thaw frozen bok choy and drain excess water before stir-frying.

2. Can this dish be made vegetarian?
Absolutely. Replace beef with tofu or tempeh and use mushroom sauce instead of oyster sauce.

3. What is the best cut of beef for stir-fry?
Flank steak, sirloin, or chuck work well. Slice thinly against the grain for tenderness.

4. Can I make this spicy?
Yes. Add chili garlic sauce, fresh sliced chili, or red pepper flakes to the stir-fry sauce.

5. What to serve with Bok Choy and Beef Stir-fry?
Steamed rice, rice noodles, or even cauliflower rice for a low-carb option.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	10 min
Marinate Beef	5 min
Cook Beef	1 min
Stir-Fry Vegetables & Sauce	4 min
Total	15 min

Serving Suggestions

• Plate over steamed white rice or plain noodles.
• Garnish with toasted sesame seeds or chopped scallions.
• Serve immediately while hot for the best flavor and texture.

Recipe Variations

1. Spicy Bok Choy Stir-Fry: Add 1 tsp chili garlic sauce to the sauce mixture.
2. Seafood Twist: Substitute beef with shrimp or scallops.
3. Vegetarian Version: Use tofu or tempeh and mushroom-based stir-fry sauce.
4. Extra Veggie Power: Add bell peppers, mushrooms, or snow peas for more color and nutrition.

Ingredient Spotlight

Bok Choy

• Rich in vitamins A, C, and K.
• Offers a crisp texture and slightly sweet flavor.
• Best stored in the fridge and used within a few days for freshness.

Beef

• Provides protein and umami depth.
• Lean cuts like flank or sirloin yield tender results when sliced thinly and cooked quickly.

Pro Cooking Tips

• Use a wok or large skillet and high heat for authentic sear.
• Do not overcrowd the pan, or vegetables and beef will steam instead of sear.
• Add bok choy stems first and leaves later to ensure even cooking.
• Stir constantly but gently to avoid bruising delicate leaves.

Storage & Freezing Guide

• Refrigerate: Store leftovers in an airtight container for 1–2 days.
• Reheat: Stir-fry quickly over medium heat to preserve texture.
• Freezing: Not recommended for bok choy as it becomes watery; freeze beef separately if needed.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	400 kcal
Protein	32 g
Carbs	12 g
Fat	24 g
Fiber	3 g
Sodium	750 mg
Sugar	6 g

Expanded Conclusion

This Bok Choy and Beef Stir-fry is a shining example of how simple ingredients and quick cooking techniques can create a meal that’s vibrant, nutritious, and full of flavor. The tender beef, fresh bok choy, and glossy, savory sauce come together to make a dish that’s both restaurant-quality and home-cook friendly.

Whether you’re craving a fast weeknight dinner, a meal-prep-friendly option, or a light yet satisfying lunch, this stir-fry ticks all the boxes. Try it today, garnish with sesame seeds or green onions, and enjoy the perfect balance of protein, vegetables, and bold Asian flavors.

Print