Bok Choy and Beef Stir-fry

Name: Bok Choy and Beef Stir-fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: 250g / 8.8 oz beef (recommend using chuck or flank steak), sliced thinly; 5.5g / 1 tsp dark soy sauce; 0.6g / ¼ tsp ground black pepper; 7.5g / 1 Tbsp cornstarch; 1 egg white; 13.6g / 1 Tbsp cooking oil to coat the beef; 16.6g / 1 Tbsp soy sauce; 12.5g / 1 Tbsp brown sugar; 9g / ½ Tbsp oyster sauce; 5.5g / 1 tsp dark soy sauce; 34g / 2.5 Tbsps for stir-frying; 21g / 1.5 Tbsps Chinese cooking wine; 250g / 8.8 oz bok choy, sliced diagonally, separate the stems and leaves; 9g / 1 Tbsp minced garlic

Souped Up Recipes Updated Sep 10, 2024 Jump to recipe

Bok choy and beef stir fry is one of my favorite bok choy recipes because I love tender, succulent beef and fresh vegetables tossed in a savory sauce. You can serve this with white rice or plain noodles.

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Bok Choy and Beef Stir-fry

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Souped Up Recipes

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

For marinating the beef

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

For the seasonings

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

Others

34g / 2.5 Tbsps for stir-frying
21g / 1.5 Tbsps Chinese cooking wine
250g / 8.8 oz bok choy, sliced diagonally, separate the stems and leaves
9g / 1 Tbsp minced garlic

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Directions

Slice the beef into strips. Then, cut the strips into thin and small pieces. I am using flank steak but beef chuck and sirloin will also work well.
Marinade the beef with 1 tsp dark soy sauce, ¼ tsp ground black pepper, ¼ tsp of baking soda, 1 Tbsp cornstarch, and 1 egg white. Mix everything until the seasonings are well combined. Then, massage the meat for a few minutes or until the beef becomes sticky.
Drizzle in 1 Tbsp of cooking oil and mix to coat the beef nicely. This helps to separate the slices so they don’t stick together while deep frying.
Wash the baby bok choy thoroughly, then tear the leaves off. Stack the leaves and cut them into bite-size pieces. Separate the stems and the leaves because they take different amounts of time to cook.
To make the stir fry sauce, simply combine 1 Tbsp soy sauce, 1 Tbsp brown sugar, ½ Tbsp oyster sauce, and 1 tsp of dark soy sauce and mix well. Now we can start cooking.
Turn the heat to high and heat the wok until smoking hot. Add a drizzle of oil and swirl it around so it can create a non-stick bottom. Add the marinated beef. Spread it out first. Then, stir fry over high heat for a minute or until most of the meat has changed color.
Add a drizzle of Chinese cooking wine from the side of the wok and stir to deglaze the bottom.
Toss in the bok choy stem and 1 Tbsp of minced garlic. Pour the stir fry sauce from the side of the wok so it can caramelize by the heat. Keep mixing until the bok choy stems are cooked through, which will take about 1 minute.
Add the bok choy leaves and keep mixing until the leaves are wilted.