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Close-up of seared beef strips and wilted bok choy leaves in a savory brown sauce. (Beef and Bok Choy Stir Fry)

Beef and Bok Choy Stir Fry: The Ultimate 20-Minute Umami Dinner

This Beef and Bok Choy Stir Fry features tender seared beef strips and crisp-tender bok choy tossed in a thin, glossy brown sauce. A quick, healthy, and visually stunning weeknight meal that tastes like restaurant quality.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-inspired, Chinese
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (454g) Flank steak Sliced thin against the grain
  • 1 lb (454g) Baby bok choy Quartered, stems and leaves separated if large
  • 2 tbsp (30ml) Avocado oil Or other high-smoke point oil
  • 3 tbsp (45ml) Soy sauce Low sodium preferred
  • 1 tbsp (8g) Cornstarch For the glossy finish
  • 1 tbsp (15g) Fresh ginger Minced
  • 1 tbsp (15g) Fresh garlic Minced
  • 1 tsp (5ml) Toasted sesame oil For finishing
  • 2 stalks (30g) Green scallions Finely chopped for garnish
  • 1 tsp (5g) White sesame seeds For garnish

Equipment

  • 1 Wok or Large Skillet Heavy-bottomed for heat retention
  • 1 Chef's knife For thin slicing of beef and greens

Instructions
 

Prep and Sear
  1. Slice beef against the grain into thin strips. Whisk soy sauce and cornstarch in a bowl; toss beef with half the mixture.
  2. Heat oil in a wok over high heat. Sear beef in batches for 2 minutes until well-browned and a crust forms. Remove and set aside.
  3. Add bok choy stems to the pan; stir-fry for 2 minutes. Add garlic, ginger, and bok choy leaves; cook until leaves wilt.
  4. Return beef to the pan. Pour in remaining sauce. Toss for 1 minute until sauce is glossy and brown. Garnish with scallions and sesame seeds.

Notes

Always slice the beef against the grain for maximum tenderness.
Use baby bok choy for a milder, sweeter flavor profile.
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