Bok Choy Stir-Fried Beef

This bok choy and beef stir-fry brings authentic Asian flavors to your weeknight dinner table in just 20 minutes. The tender slices of flank steak pair perfectly with crisp bok choy for a protein-packed meal that tastes better than takeout.

I first created this recipe when trying to use up some bok choy from my CSA box. My family was skeptical at first but now they request this "better than takeout" dish almost weekly.

Ingredients

• Lean flank steak carefully trimmed and sliced against the grain for maximum tenderness
• Baby bok choy provides a mild flavor with satisfying crunch. Look for bright green leaves without wilting
• Red bell pepper adds natural sweetness and vibrant color. Choose firm peppers with glossy skin
• Fresh garlic and ginger the aromatic foundation that makes this dish sing. Always use fresh not powdered
• Low sodium soy sauce provides umami depth without excess salt. Choose tamari for a gluten free option
• Rice vinegar adds essential brightness. Find it in the Asian food section of your grocery store
• Sesame oil a small amount delivers big toasted flavor. Store in the refrigerator to preserve freshness
• Cornstarch creates that signature silky texture in the sauce. Arrowroot is a good alternative
• Hoisin sauce optional but adds wonderful complexity with its sweet and savory notes
• Sriracha completely adjustable depending on your heat preference

Step-by-Step Instructions

Marinate the Beef

Slice your flank steak against the grain into very thin strips about 1/8 inch thick. Toss with soy sauce and cornstarch in a bowl making sure every piece is coated. Allow to rest for at least 5 minutes while you prep other ingredients. This quick marinade not only seasons the meat but helps it stay tender during cooking.

Create the Sauce

In a separate bowl whisk together the remaining soy sauce rice vinegar sesame oil water and optional hoisin and sriracha. The sauce should look well blended with no clumps of cornstarch. Taste and adjust seasonings if needed. Having this ready before cooking ensures seamless stir frying.

Prepare the Vegetables

Separate the bok choy stems from leaves as they cook at different rates. Chop stems into 1inch pieces and roughly tear the leaves. Slice the bell pepper into thin strips. Mince garlic and grate ginger setting them aside together as they'll go in the pan at the same time.

Cook the Beef

Heat your wok or large skillet until very hot then spray with cooking spray. Add garlic and ginger stirring constantly for 30 seconds until fragrant but not burned. Add beef in a single layer and let it sear for 1 minute before stirring. Continue cooking for 2 minutes until just browned but not fully cooked. Remove to a clean plate.

Stir Fry the Vegetables

Respray your hot pan then add bok choy stems and bell pepper. Keep things moving for about 2 minutes until slightly softened but still crisp. Add the bok choy leaves and toss for another 12 minutes until they begin to wilt but remain bright green.

Combine and Finish

Return the beef to the pan with any accumulated juices. Pour your prepared sauce over everything and gently toss to coat. Let everything simmer together for 12 minutes until the sauce thickens and turns glossy. The beef will finish cooking during this time.

Bookmark

The baby bok choy is truly the star ingredient here. I discovered its versatility years ago at a cooking class and have been obsessed ever since. My children who normally avoid greens will happily devour this dish claiming the bok choy tastes like a milder more interesting version of cabbage.

Storage and Leftovers

This stir fry maintains its flavor and texture remarkably well as leftovers. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce or microwave on medium power. The vegetables will soften slightly but maintain their flavor. I often make a double batch specifically for planned leftovers.

Perfect Pairings

While delicious on its own this stir fry pairs beautifully with several sides. Serve over cauliflower rice for a low carb option or traditional steamed rice to soak up the flavorful sauce. For a complete meal add a side of miso soup or a simple cucumber salad dressed with rice vinegar and a touch of sugar. If entertaining try serving small portions as part of an Asian inspired buffet alongside dumplings and spring rolls.

Ingredient Swaps

This recipe welcomes substitutions based on what you have available. Chicken thighs or tofu can replace beef for different protein options. Any sturdy greens like spinach kale or napa cabbage can stand in for bok choy though cooking times may vary. No bell pepper? Try sliced carrots snap peas or broccoli florets. The sauce works with honey instead of hoisin for a different sweetness profile or skip the sriracha and add black pepper for a milder kick.

Recipe FAQs

→ How do I slice flank steak properly for stir-fry?

For the most tender results, slice flank steak against the grain into thin strips (about 1/4 inch thick). Cutting against the visible muscle fibers shortens them, making the meat easier to chew. Partially freezing the steak for 15-20 minutes before slicing can make this process easier.

→ Can I substitute the bok choy with another vegetable?

Yes, you can substitute bok choy with other leafy greens like spinach, napa cabbage, or yu choy. For a similar texture, try using Swiss chard (separating stems and leaves as you would with bok choy). Just adjust cooking times accordingly as more delicate greens will wilt faster.

→ Is this dish gluten-free?

The dish can be made gluten-free by substituting regular soy sauce with tamari (gluten-free soy sauce) and ensuring your hoisin sauce is gluten-free (or omitting it). Also check that your cornstarch is processed in a gluten-free facility if you have celiac disease or severe gluten sensitivity.

→ How can I make this dish less spicy?

To reduce the spiciness, simply omit the sriracha sauce completely. The dish will still have plenty of flavor from the garlic, ginger, soy sauce, and sesame oil. If you want just a hint of heat, use only 1/4 teaspoon of sriracha instead of the full teaspoon.

→ Can I prepare any components of this dish ahead of time?

Yes, you can prep several components in advance. Slice the beef and marinate it for up to 4 hours in the refrigerator. Chop all vegetables and store them in airtight containers. Prepare the sauce mixture and refrigerate it. When ready to cook, bring refrigerated components to room temperature for about 15 minutes, then proceed with stir-frying for a quick meal.

→ What's the best cooking oil to use for this stir-fry?

While the recipe calls for cooking spray, you can also use oils with high smoke points like peanut oil, avocado oil, or grapeseed oil. These oils can withstand the high heat of stir-frying without burning. For authentic Asian flavor, you might also consider using a small amount of toasted sesame oil, though it should be used sparingly as it has a strong flavor.