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This beef stir fry with baby bok choy and ginger is my go to when I want something fast flavorful and packed with veggies without making a mess in the kitchen. It is a single skillet dinner that is ready in minutes and feels both comforting and nourishing.
I first made this on a weeknight when I had no dinner plan and a lonely bunch of bok choy in the fridge. Now it is a regular on our menu especially when time is tight.
Ingredients
- Beef flank steak: tender and lean choose well marbled pieces for best flavor
- Fresh ginger: brightens the dish look for firm knobs with thin skin
- Reduced sodium soy sauce: adds umami without excess salt
- Dry sherry: deepens the savory base choose cooking sherry or dry white wine
- Cornstarch: helps the sauce cling to the beef and bok choy
- Toasted sesame oil: delivers nutty aroma use sparingly for balance
- Oyster flavored sauce: adds rich salty sweetness a pantry essential
- Vegetable oil: neutral base for high heat stir frying
- Baby bok choy: crisp and tender trim only the base and keep leaves intact
- Unsalted chicken broth: provides steam and flavor without overpowering
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Step-by-Step Instructions
- Slicing and Marinating the Beef:
- Slice the steak with the grain into strips then across the grain into thin slices about a quarter inch thick. In a medium bowl combine beef ginger soy sauce one teaspoon of sherry and cornstarch. Stir thoroughly until there is no visible starch then add sesame oil and toss to coat evenly.
- Mixing the Stir Fry Sauce:
- In a small bowl mix oyster flavored sauce with the remaining tablespoon of sherry. Stir until smooth and set aside.
- Heating the Wok:
- Place a flat bottomed wok or large skillet over high heat. When a drop of water evaporates within two seconds swirl in the vegetable oil to coat the surface.
- Searing the Beef:
- Add beef in a single layer without stirring. Let it cook for about one minute so it begins to brown. Then stir fry using a metal spatula for another thirty seconds to one minute until lightly browned but still pink inside. Transfer to a plate.
- Cooking the Bok Choy:
- Add chopped bok choy and chicken broth to the same pan. Cover and steam for one to two minutes until the greens are bright and the broth mostly absorbed.
- Finishing the Dish:
- Return the beef to the wok along with the reserved sauce. Stir fry everything together for another thirty seconds to one minute until beef is cooked through and bok choy is tender but still crisp.
Storage Tips
Store leftovers in a sealed container in the fridge for up to four days. Reheat gently on the stove or in the microwave just until warmed through to maintain texture.
Ingredient Substitutions
You can use boneless chicken thighs tofu shrimp or pork in place of beef. Try mushrooms bell peppers or snap peas if bok choy is not available.
Serving Suggestions
Serve over jasmine rice brown rice or noodles. Garnish with scallions or crushed peanuts for extra texture and flavor.
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Cultural Context
Stir frying is a technique rooted in Chinese cooking known for its high heat speed and minimal oil use. This dish reflects a balance of texture and flavor that is central to Chinese home cooking.
Frequently Asked Questions About Recipes
- → Can I substitute the beef?
Yes, chicken, tofu, shrimp, or pork all work well with the same stir-fry sauce and method.
- → What is the best pan for this stir-fry?
A 14-inch carbon-steel wok is ideal, but a 12-inch stainless-steel skillet works fine too.
- → How should I prepare the bok choy?
Trim about an inch from the root and cut into 2-inch pieces, using nearly the entire vegetable.
- → Can I make this dish ahead?
Yes, store components in a covered container for up to four days and reheat before serving.
- → Is this dish suitable for special diets?
It’s dairy-free, egg-free, and can be made gluten-free with tamari instead of soy sauce.