This stir-fried beef with bok choy is a quick and tasty meal. Tender beef, crunchy bok choy, and a savory sauce come together in just one pan!
You can have this dinner ready in no time, which is perfect after a busy day. Plus, it makes veggies fun to eat! Try serving it over rice for a complete meal. Yum!
Key Ingredients & Substitutions
Beef: Flank steak or sirloin gives great flavor and tenderness. If you’re looking for a lighter option, try using chicken breast or tofu for a vegetarian version.
Bok Choy: Baby bok choy is perfect for this dish, but if you can’t find it, Swiss chard or regular bok choy works too! Both will add nice flavor and crunch.
Liquid Ingredients: Shaoxing wine brings authentic taste, but you can swap it with dry sherry or skip it if you prefer. For a gluten-free option, consider tamari instead of soy sauce.
Sesame Oil: This adds a lovely flavor, but feel free to use olive oil or sunflower oil if you don’t have it. Just remember, it won’t have the same nutty tone.
How Can I Ensure My Beef is Tender and Flavorful?
To get tender beef, slicing against the grain is key. It shortens the muscle fibers, making each bite easier to chew. Marinating for at least 15 minutes helps infuse flavor and improve texture. Don’t overcrowd the pan when cooking; this lets the beef sear nicely instead of steaming.
What’s the Best Way to Cook Bok Choy for Stir-Fries?
When cooking bok choy, aim for bright, tender leaves and slightly crunchy stalks. Stir-fry for just 2-3 minutes on high heat. Start with garlic and ginger to build flavor, then add the bok choy. This quick cooking preserves its color and nutrients.
How Do I Thicken My Stir-Fry Sauce Smoothly?
Creating a smooth sauce is easy with a cornstarch slurry. Mix cornstarch with water until there are no lumps. Add it at the end of cooking and stir well. Keep it on high heat for a minute or two, allowing it to thicken without lumps forming.
The Best Bok Choy Stir-Fried Beef Dish
Ingredients You’ll Need:
For The Stir-Fried Beef:
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 1 lb (450 g) baby bok choy, washed and halved lengthwise
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 2 green onions, chopped
For The Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- Salt and pepper to taste
For Serving:
- Toasted sesame seeds for garnish (optional)
- Cooked white rice, for serving
How Much Time Will You Need?
This delicious dish takes about 15-20 minutes to prepare, plus 15 minutes for marinating the beef. With quick cooking, you’ll have your meal ready in no time—perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Beef Marinade:
In a mixing bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of cornstarch slurry. Mix well so the beef is coated and let it marinate for about 15 minutes. This will help tenderize the meat and infuse flavor.
2. Make the Stir Fry Sauce:
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, sugar, and sesame oil. This sauce will add a rich and savory flavor to your stir-fry, so mix well and set aside.
3. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat until it’s shimmering. Add the marinated beef in a single layer and stir-fry quickly. Cook it for 1-2 minutes until it just starts to brown but is still slightly undercooked. Remove the beef from the pan and set it aside while you cook the vegetables.
4. Sauté Aromatics and Bok Choy:
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant. Then, toss in the bok choy and stir-fry for 2-3 minutes until the stems start to soften and the leaves turn bright green.
5. Combine and Finish:
Return the beef along with any juices back to the pan. Pour the prepared stir-fry sauce over the beef and bok choy. Stir well to coat everything evenly. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and the beef is cooked through.
6. Add Green Onions and Adjust Seasoning:
Gently stir in the chopped green onions. Taste and season with salt and pepper as needed to bring out the flavors.
7. Serve:
Transfer the delicious stir-fried beef and bok choy to a serving plate over a bed of steamed white rice. Garnish with toasted sesame seeds if desired, and enjoy your meal right away!
Can I Use Different Vegetables in This Recipe?
Absolutely! While bok choy is fantastic, you can substitute it with other vegetables like broccoli, bell peppers, or snap peas. Just adjust the cooking time to ensure they remain crisp and tender.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry or even a bit of chicken broth can work as a substitute. Avoid using sweet wines, as they may alter the dish’s flavor profile.
How Can I Make This Dish Spicier?
If you like a little heat, consider adding chili flakes or sliced fresh chili peppers while stir-frying the garlic and ginger. You can adjust the amount to your preferred spice level!
Can Leftovers Be Stored?
Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a pan over low heat, adding a splash of water or broth to prevent sticking.