Ingredients
Scale
- 250g / 8.8 oz beef (chuck or flank steak), thinly sliced
- 1 tsp dark soy sauce
- ¼ tsp ground black pepper
- 1 Tbsp cornstarch
- 1 egg white
- 1 Tbsp cooking oil (to coat beef)
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- ½ Tbsp oyster sauce
- 1 tsp dark soy sauce
- 2.5 Tbsp oil for stir-frying
- 1.5 Tbsp Chinese cooking wine
- 250g / 8.8 oz bok choy, sliced (separate stems and leaves)
- 1 Tbsp minced garlic
Instructions
- Slice the beef into thin strips. Marinate with 1 tsp dark soy sauce, ¼ tsp ground black pepper, 1 Tbsp cornstarch, and 1 egg white. Massage until beef becomes sticky.
- Coat beef with 1 Tbsp cooking oil to prevent sticking.
- Wash bok choy, separate stems and leaves, cut into bite-sized pieces.
- Mix stir-fry sauce: 1 Tbsp soy sauce, 1 Tbsp brown sugar, ½ Tbsp oyster sauce, 1 tsp dark soy sauce.
- Heat wok over high heat, add oil, then add marinated beef. Spread and stir-fry for 1 minute until mostly cooked.
- Add Chinese cooking wine to deglaze. Toss in bok choy stems and minced garlic. Pour stir-fry sauce, stir 1 minute until stems are tender.
- Add bok choy leaves, stir until wilted. Serve immediately over rice or noodles.
Notes
- Use beef chuck, flank, or sirloin for best results.
- Serve with steamed white rice or noodles.
- Adjust sauce ingredients to taste for more sweetness or saltiness.
- Prep vegetables and sauce in advance for a 10-minute stir-fry.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg