Name: Beef Stir-Fry with Baby Bok Choy & Ginger Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 12 ounces beef flank steak, trimmed; 1 tablespoon minced fresh ginger; 1 ½ teaspoons reduced-sodium soy sauce; 1 teaspoon dry sherry plus 1 tablespoon, divided; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium; 1 tablespoon dry sherry (from the divided amount above); 1 tablespoon vegetable oil; 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups); 3 tablespoons unsalted chicken broth

If you’re looking for a vibrant, wholesome dinner that’s bursting with fresh flavors and packed with nutrition, you have to try this Beef Stir-Fry with Baby Bok Choy & Ginger Recipe. It’s a fantastic mix of tender, juicy beef strips, crisp-tender baby bok choy, and the bright, warming zing of fresh ginger, all brought together with a luscious oyster sauce glaze. Whether you’re cooking for busy weeknights or craving a healthy, satisfying meal, this recipe delivers on simplicity, taste, and quick cleanup, making it a new favorite in your kitchen arsenal.

Ingredients You’ll Need

A white marbled surface holds various ingredients arranged neatly: a large piece of thin red meat with white fat lines lies on white paper at the bottom right; above it, fresh green baby bok choy leaves fill a white bowl, with a few smaller leaves scattered nearby. To the left of the bowl, there is a circular fresh ginger root piece, a small plate of chopped light yellow garlic, and several small dishes containing dark brown sauce, light yellow liquid, clear golden liquid, and soy sauce in a pale green dish. The whole scene is bright and clean with natural colors. photo taken with an iphone --ar 4:5 --v 7

This recipe comes together with just a handful of ingredients that each play a vital role in bringing the dish to life. The savory beef provides hearty protein, the ginger adds that stunning aromatic kick, and baby bok choy offers a fresh, slightly crunchy contrast that keeps the stir-fry light and vibrant. Every element is carefully chosen to balance flavor and texture perfectly.

12 ounces beef flank steak: Lean and flavorful, perfect for quick stir-frying when sliced thin.
1 tablespoon minced fresh ginger: Adds a fragrant, zesty note that brightens the entire dish.
1 ½ teaspoons reduced-sodium soy sauce: Provides umami depth without overwhelming saltiness.
1 teaspoon dry sherry plus 1 Tbsp. divided: Adds subtle complexity and sweetness to the marinade and sauce.
1 teaspoon cornstarch: Helps tenderize the beef and creates a silky sauce.
1 teaspoon toasted sesame oil: Infuses a nutty aroma and enhances the marinade.
2 tablespoons oyster-flavored sauce: Rich, savory, and slightly sweet, it’s the star of the stir-fry sauce.
1 tablespoon vegetable oil: Needed to get that perfect sear on the beef and cook the bok choy.
1 pound baby bok choy, trimmed and cut into 2-inch pieces: Offers a refreshing crunch and vibrant green color.
3 tablespoons unsalted chicken broth: Helps steam the bok choy and keeps everything moist.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Beef Stir-Fry with Baby Bok Choy & Ginger Recipe

Step 1: Prepare and Marinate the Beef

Start by slicing your beef flank steak into thin 1/4-inch strips, cutting across the grain to ensure each bite is tender and easy to chew. Toss the beef together with minced ginger, reduced-sodium soy sauce, one teaspoon of dry sherry, and cornstarch. This mixture works like a charm to infuse the beef with flavor while tenderizing it. Finish by adding toasted sesame oil to coat the beef lightly—the oil adds a fantastic aroma that will fill your kitchen with excitement.

Step 2: Mix the Stir-Fry Sauce

In a small bowl, combine the oyster-flavored sauce with the remaining tablespoon of dry sherry. This bold and savory combo will be the luscious sauce that ties the whole dish together. Set it aside for later so you can add it during the final stir.

Step 3: Sear the Beef

Heat your wok or skillet over high heat until it’s hot enough that a drop of water instantly vaporizes. Swirl in the vegetable oil, then arrange the beef in an even layer. Resist the urge to stir immediately—let the beef brown undisturbed for about a minute before tossing it around. This quick sear locks in the juices and develops a tantalizing crust. Stir-fry for another 30 seconds to a minute until the beef is lightly browned but not fully cooked, then transfer it to a plate.

Step 4: Cook the Baby Bok Choy

Next, add the baby bok choy and chicken broth to the empty pan, then cover it. The steam cooks the bok choy rapidly, turning the greens bright and tender-crisp. This only takes 1 to 2 minutes, and this step is key for that fresh crunch that complements the succulent beef perfectly.

Step 5: Bring It All Together

Return the beef to the pan, pour in the reserved oyster-sherry sauce, and quickly stir-fry for another 30 seconds to a minute. This final toss ensures the beef is cooked just right while coating every piece and the bok choy in a glossy, flavorful sauce that’s simply irresistible.

How to Serve Beef Stir-Fry with Baby Bok Choy & Ginger Recipe

A large round pan with a rusty brown rim and wooden handles is shown from above, covered with a glass lid fogged with steam. Through the lid, bright green vegetables with round and leafy shapes are visible inside the pan. The pan sits on a white marbled surface. To the right side, there is a white plate with small pieces of dark brown cooked meat on it. The photo has natural lighting, showing clear details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of freshness and texture, sprinkle chopped scallions or toasted sesame seeds on top of your stir-fry just before serving. A few thin slices of fresh red chili can add a lovely heat if you like a little spice. These little touches really elevate the dish’s appeal and flavor.

Side Dishes

This dish pairs beautifully with steamed brown rice or cauliflower rice for a low-carb option. If you want to round out your meal with more veggies, a simple cucumber salad or a side of sautéed snow peas will do the trick perfectly. The mildness of these sides balances the rich beef flavors neatly.

Creative Ways to Present

For a fun twist, try serving the stir-fry over whole wheat or egg noodles tossed lightly with sesame oil. Or wrap the beef and bok choy in warm lettuce leaves for hand-held bites that are both fresh and satisfying. This recipe is versatile enough to adapt to whatever presentation style suits your occasion and mood.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Beef Stir-Fry with Baby Bok Choy & Ginger Recipe, store them in an airtight container in the refrigerator. The dish tastes great when reheated within 2 days, though you might notice the bok choy softens slightly. It still makes a delicious next-day meal.

Freezing

Freezing is possible but not ideal for this recipe because the bok choy’s texture can become mushy when thawed. If you do freeze leftovers, separate the beef and bok choy, freezing the beef alone for better texture retention. Use within one month for best quality.

Reheating

Reheat your stir-fry gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it thickens too much. Stir constantly to prevent the beef from drying out. Avoid using a microwave if possible, to preserve the dish’s texture and vibrant flavors.

FAQs

Is bok choy healthy?

Absolutely! Bok choy is a nutritional powerhouse loaded with vitamins C and K, calcium, and antioxidants. It supports immune health and offers a crisp, refreshing bite that keeps stir-fries light and energizing.

Is flank steak good for you?

Yes, flank steak is a lean cut that provides plenty of protein along with essential minerals like iron and zinc. It’s a great choice if you want a filling yet relatively low-fat beef option.

Is there a substitute for flank steak?

If you can’t find flank steak, skirt steak is a fantastic alternative due to its similar texture and beefy flavor. Just be sure to slice it thin against the grain for tenderness.

I don’t have dry sherry, is there a substitute?

No worries! Shaoxing wine is a perfect stand-in, delivering authentic Chinese flavor, or you can use a dry white wine with a touch of sugar as a last resort.

What can I serve with the Beef Stir-Fry?

This dish shines alongside fluffy brown rice, cauliflower rice, or even noodle varieties. Pair it with light vegetable sides like snow peas or steamed broccoli to create a balanced meal.

Final Thoughts

There’s something so satisfying about making a quick, nourishing meal that tastes like it took hours to prepare, and this Beef Stir-Fry with Baby Bok Choy & Ginger Recipe does exactly that. The blend of juicy beef, fresh greens, and bold ginger flavor is simply unforgettable. Give this recipe a try — I promise it will become your go-to for busy nights and a favorite dish to share with friends and family!

Beef Stir-Fry with Baby Bok Choy & Ginger Recipe

Ingredients You’ll Need