Bok Choy Stir-Fried Beef (Printable Version)
Tender sliced beef and crisp bok choy stir-fried with aromatic ginger and garlic in a savory Asian-inspired sauce.
# Ingredients:
→ Proteins
01 -
1 lb lean flank steak, trimmed of fat, thinly sliced
→ Vegetables
02 -
4 cups baby bok choy, chopped, stems and leaves separated
03 -
1 medium red bell pepper, sliced
04 -
3 cloves garlic, minced
05 -
1 tbsp fresh ginger, grated
06 -
Green onions for garnish
→ Sauce
07 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
08 -
1 tbsp rice vinegar
09 -
1 tsp sesame oil
10 -
1 tsp cornstarch (or arrowroot powder)
11 -
1/2 cup water
12 -
1 tbsp hoisin sauce (optional)
13 -
1 tsp sriracha (optional, for heat)
→ Garnish
14 -
Sesame seeds for garnish
15 -
Cooking spray
# Steps:
01 -
In a bowl, toss sliced beef with 1 tbsp soy sauce and cornstarch. Let marinate for 5 minutes.
02 -
Whisk remaining soy sauce, rice vinegar, sesame oil, water, hoisin (if using), and sriracha in a separate bowl.
03 -
Heat a large skillet or wok over high heat. Lightly coat with cooking spray. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add beef and cook for 2-3 minutes until browned. Remove and set aside.
04 -
Re-spray the skillet. Add bok choy stems and bell pepper. Stir-fry for 2 minutes. Toss in bok choy leaves and cook for 1-2 minutes until wilted.
05 -
Return beef to the skillet. Pour in the sauce and stir to coat everything evenly. Simmer for 1-2 minutes until the sauce thickens.
06 -
Garnish with green onions and sesame seeds. Serve hot over cauliflower rice or brown rice.
# Notes:
01 -
Cauliflower rice is a lower-carb alternative to regular rice for serving.
02 -
For best results, slice the beef against the grain for more tender pieces.