Description
A quick and tasty Beef and Bok Choy Stir-Fry recipe that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 4 cups bok choy, chopped
- 1 bell pepper, sliced (any color)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the chopped bok choy and sliced bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Return the cooked beef to the skillet. Add the oyster sauce, sesame oil, salt, and pepper. Stir everything together and cook for an additional 2 minutes until heated through.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For added crunch, toss in some sliced water chestnuts or snap peas during the vegetable stir-fry step.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg