Beef Bok Choy Ginger (Printable Recipe)
A fast and flavorful wok-cooked dish made with beef, bok choy, and fresh ginger.
# Ingredients You'll Need:
→ Marinade
01 -
12 ounces beef flank steak, trimmed
02 -
1 tablespoon minced fresh ginger
03 -
1 1/2 teaspoons reduced-sodium soy sauce
04 -
1 teaspoon dry sherry
05 -
1 teaspoon cornstarch
06 -
1 teaspoon toasted sesame oil
→ Sauce
07 -
2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
08 -
1 tablespoon dry sherry
→ Stir-Fry
09 -
1 tablespoon vegetable oil
10 -
1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
11 -
3 tablespoons unsalted chicken broth
# Steps to Follow:
01 -
Slice beef with the grain into 2-inch-wide strips, then cut each strip across the grain into 1/4-inch-thick slices. Combine with ginger, soy sauce, 1 teaspoon sherry, and cornstarch in a medium bowl, stirring until the cornstarch is dissolved. Add sesame oil and mix until beef is coated.
02 -
In a small bowl, combine oyster-flavored sauce with the remaining 1 tablespoon sherry and set aside.
03 -
Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until water vaporizes on contact. Swirl in vegetable oil, add beef in a single layer, and cook undisturbed until it starts to brown, about 1 minute. Stir-fry with a metal spatula for 30 seconds to 1 minute until lightly browned but not fully cooked. Transfer to a plate.
04 -
Add bok choy and chicken broth to the pan. Cover and cook for 1 to 2 minutes until greens are bright green and liquid is nearly absorbed.
05 -
Return beef to the pan, add reserved sauce, and stir-fry for 30 seconds to 1 minute until beef is cooked through and bok choy is tender-crisp.
# Extra Tips:
01 -
You can substitute beef with chicken, shrimp, tofu, or pork. Bok choy can be swapped for other stir-fry vegetables like bell peppers, mushrooms, or snap peas.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
03 -
Trim only about an inch from the root of baby bok choy to minimize waste.