Beef Stir-Fry with Baby Bok Choy & Ginger Recipe
This easy and healthy beef stir-fry features tender flank steak and crisp baby bok choy cooked together in a wok with fragrant ginger and savory sauces. Perfect for a quick weeknight dinner, it combines lean protein and nutrient-rich greens with bold Asian flavors for a delicious, low-carb, diabetes-friendly meal.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 5 cups (serves 4)
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
- Diet: Diabetic
Ingredients
Beef Marinade
- 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
Sauce
- 2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium
- 1 tablespoon dry sherry (from the divided amount above)
Vegetables and Cooking
- 1 tablespoon vegetable oil
- 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups)
- 3 tablespoons unsalted chicken broth
Instructions
- Prepare the Beef: Cut the beef flank steak with the grain into 2-inch-wide strips. Then cut each strip across the grain into 1/4-inch-thick slices to ensure tenderness. In a medium bowl, combine the beef, minced fresh ginger, reduced-sodium soy sauce, 1 teaspoon dry sherry, and cornstarch. Stir well until the cornstarch dissolves completely. Add the toasted sesame oil and toss again to lightly coat the beef evenly.
- Mix the Sauce: In a small bowl, mix the oyster-flavored sauce with the remaining 1 tablespoon of dry sherry. Set this flavorful sauce aside for later use in the stir-fry.
- Heat the Wok or Skillet: Place a 14-inch flat-bottomed carbon-steel wok or a 12-inch stainless-steel skillet over high heat. Heat it until a drop of water vaporizes within 1 to 2 seconds on contact, indicating it is hot enough. Swirl in the vegetable oil to coat the cooking surface thoroughly.
- Cook the Beef: Add the marinated beef to the hot wok in an even layer. Let it cook undisturbed for about 1 minute until it starts to brown nicely. Then, using a metal spatula, stir-fry the beef for another 30 seconds to 1 minute until it is lightly browned but still not fully cooked through. Remove the beef from the pan and transfer it to a plate temporarily.
- Cook the Bok Choy: Add the baby bok choy and unsalted chicken broth to the hot pan. Cover the pan and let the bok choy steam-cook for 1 to 2 minutes, until the greens turn bright green and most of the liquid is absorbed.
- Combine and Finish Stir-Frying: Return the partially cooked beef to the pan with the bok choy. Pour in the reserved oyster sauce mixture. Stir-fry everything together for 30 seconds to 1 minute until the beef is just cooked through and the bok choy is tender-crisp. Remove from heat and serve immediately.
Notes
- Use skirt steak as a substitute for flank steak if desired, cutting it similarly against the grain.
- If dry sherry is unavailable, Shaoxing wine is an excellent alternative for authentic flavor.
- Serve with brown rice or cauliflower rice for a complete meal.
- For more veggies, try pairing with Cauliflower Stir-Fry or Zucchini Stir-Fry.
- Make sure not to overcook the beef to keep it tender and juicy.
- Bok choy is highly nutritious and cooks quickly, keeping its crunch when properly stir-fried.
