Name: Beef Stir-Fry with Baby Bok Choy & Ginger
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 12 ounces beef flank steak, trimmed; 1 tablespoon minced fresh ginger; 1 ½ teaspoons reduced-sodium soy sauce; 1 teaspoon unsalted chicken broth mixed with a few drops of rice vinegar (replaces 1 tsp. sherry); 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 2 tablespoons oyster-flavored sauce, preferably Lee Kum Kee Premium; 1 tablespoon unsalted chicken broth mixed with a few drops of rice vinegar (replaces 1 Tbsp. sherry); 1 tablespoon vegetable oil; 1 pound baby bok choy, trimmed and cut into 2-inch pieces (about 8 cups); 3 tablespoons unsalted chicken broth

A flavorful Asian-inspired dish that combines tender strips of beef with fresh baby bok choy in a savory ginger sauce. This quick stir-fry delivers authentic flavor with simple ingredients, perfect for a weeknight dinner that’s both nutritious and delicious.

Why You’ll Love This Recipe

This beef stir-fry is a perfect balance of protein and vegetables, with layers of flavor from fresh ginger, sesame oil, and oyster sauce. The beef stays tender while the bok choy maintains its crisp texture. It’s ready in just 25 minutes, making it ideal for busy weeknights when you want something healthier than takeout. The sauce is light yet savory, coating each ingredient perfectly without drowning them. You’ll appreciate how this dish introduces authentic Asian flavors using ingredients available in most grocery stores.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef flank steak is the star protein in this stir-fry, selected for its rich flavor and ability to remain tender when cooked quickly at high heat. For best results, slice it thinly across the grain to ensure tenderness.

Fresh ginger provides the aromatic foundation of this dish, bringing warmth and a subtle spicy note that pairs perfectly with beef. If you store your ginger in the freezer, it’s actually easier to grate or mince when partially frozen.

Reduced-sodium soy sauce adds umami depth without making the dish overly salty. This ingredient helps to bring out the natural flavors of the beef.

Rice vinegar mixed with chicken broth, adding acidity and complexity. This combination helps tenderize the meat while balancing the flavors.

Cornstarch plays a crucial role in creating the perfect texture, both in tenderizing the beef during marination and in thickening the sauce to a silky consistency.

Toasted sesame oil introduces a distinctive nutty aroma that’s essential to authentic Asian cooking. A little goes a long way, so it’s used sparingly but makes a significant impact.

Oyster-flavored sauce contributes a rich, savory sweetness that forms the base of many Chinese stir-fries. It provides depth without overpowering the fresh ingredients.

Vegetable oil is used for the high-heat cooking process, chosen for its neutral flavor and high smoke point, making it ideal for stir-frying.

Baby bok choy brings a refreshing crispness and mild flavor that balances the rich beef. Its tender leaves and crunchy stalks create textural contrast in the dish.

Chicken broth adds moisture and flavor to the vegetables while steaming, preventing the dish from becoming dry while enhancing the overall taste profile.

Directions

Cut the beef with the grain into 2-inch-wide strips. Then cut each strip across the grain into 1/4-inch-thick slices.
In a medium bowl, combine the beef, ginger, soy sauce, the 1 tsp. chicken broth-vinegar mixture, and cornstarch. Stir until the cornstarch dissolves. Add sesame oil and stir again to coat the beef lightly.
In a small bowl, mix the oyster-flavored sauce with the remaining 1 Tbsp. of the chicken broth-vinegar mixture. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds. Add vegetable oil and swirl to coat.
Add the beef in a single layer. Cook undisturbed for 1 minute until it begins to brown. Then stir-fry with a metal spatula for another 30 seconds to 1 minute, until lightly browned but not fully cooked. Transfer beef to a plate.
Add bok choy and 3 tablespoons broth to the wok. Cover and cook 1 to 2 minutes until bok choy greens are bright and most liquid is absorbed.
Return beef to the wok, add reserved sauce, and stir-fry 30 seconds to 1 minute, until beef is just cooked and bok choy is tender-crisp.

Servings and Timing

This recipe yields approximately 5 cups of stir-fry, serving 4 people as a main dish when paired with steamed rice. The entire preparation and cooking process takes just 25 minutes, making it an excellent option for busy weeknights. Each serving contains a balanced portion of protein from the beef and vegetables from the bok choy, creating a nutritionally complete meal.

Variations

Protein Alternatives: Substitute the flank steak with chicken breast, tenderloin, or firm tofu for different protein options. Chicken will require slight adjustments to cooking time—it should be cooked until no longer pink, while tofu needs less time.

Vegetable Additions: Enhance the vegetable content by adding sliced bell peppers, snow peas, carrots, or mushrooms. Add firmer vegetables with the bok choy and more delicate ones in the final minute of cooking.

Spice Level Adjustments: For those who enjoy heat, add red pepper flakes or a drizzle of chili oil to the finished dish. For a more complex spicy profile, include a minced Thai chili with the ginger.

Sauce Variations: Create a different flavor profile by adding hoisin sauce for sweetness, black bean sauce for depth, or a splash of fish sauce for an umami boost.

Garnish Options: Finish the dish with sliced green onions, toasted sesame seeds, or chopped cilantro for added color and flavor.

Storage/Reheating

This beef stir-fry will keep well in the refrigerator for up to 3 days when stored in an airtight container. For best results, cool the stir-fry completely before refrigerating to prevent condensation from making the vegetables soggy.

To reheat on the stovetop, add a tablespoon of water to a pan over medium heat, then add the stir-fry and toss until heated through (about 3-4 minutes). This method helps maintain the texture better than microwave reheating.

If using a microwave, place the stir-fry in a microwave-safe dish, cover loosely, and heat on 70% power for 1-2 minutes, stirring halfway through to ensure even heating.

The dish is not ideal for freezing as the bok choy will lose its crisp texture upon thawing. However, if necessary, the beef component can be frozen separately for up to 2 months.

For meal prep, consider preparing the beef marinade and cutting the vegetables in advance, storing them separately until ready to cook.

FAQs

What’s the best way to slice flank steak for stir-fry?

For tender beef in your stir-fry, it’s crucial to cut flank steak against the grain. First, locate the direction of the muscle fibers (the grain), then slice perpendicular to these lines. This shortens the muscle fibers, making each bite more tender. Additionally, partially freezing the steak for about 20 minutes makes it easier to achieve thin, even slices.

Can I use a different cut of beef?

Yes, while flank steak is ideal for stir-frying, you can substitute with sirloin, skirt steak, or even tenderloin. The key is to use a relatively lean cut that cooks quickly. Avoid cuts with excessive fat or connective tissue, as these require longer cooking times that aren’t suitable for stir-frying.

What if I don’t have a wok?

A large cast-iron or stainless-steel skillet makes an excellent alternative to a wok. The important factor is having enough surface area for the ingredients to make contact with the hot pan rather than steaming on top of each other. If using a skillet, you may need to stir-fry in smaller batches to maintain proper heat distribution.

Why is my beef tough even though I followed the recipe?

Tough beef in stir-fry usually results from overcooking or improper cutting. Remember that the beef continues cooking even after being removed from heat, so it’s better to undercook slightly during the initial searing. Also, ensure you’re cutting against the grain and that your pieces are uniformly thin (about 1/4 inch).

Can I make this dish ahead of time?

While stir-fry is best enjoyed immediately after cooking, you can prepare components ahead of time. Marinate the beef and store it in the refrigerator for up to 8 hours, clean and cut the bok choy, and mix the sauce. When ready to eat, the actual cooking will take less than 10 minutes.

Is there a vegetarian alternative to this recipe?

Absolutely! Replace the beef with extra-firm tofu (pressed and cubed) or tempeh. For the sauce, substitute vegetable broth for chicken broth and mushroom-based stir-fry sauce for the oyster sauce. The cooking technique remains similar, though tofu requires less cooking time than beef.

What can I substitute for oyster sauce?

If you don’t have oyster sauce or prefer not to use it, try hoisin sauce (which is sweeter), mushroom-based stir-fry sauce (for vegetarians), or a mixture of soy sauce with a bit of brown sugar and five-spice powder. Each alternative will change the flavor profile slightly but still create a delicious result.

How do I prevent the vegetables from becoming too soggy?

The key to crisp-tender vegetables is high heat and brief cooking time. Ensure your wok or pan is properly preheated before adding ingredients. Also, cutting the bok choy into uniform pieces helps it cook evenly. If you prefer even crisper vegetables, reduce the covered steaming time by 30 seconds.

What side dishes pair well with this beef stir-fry?

This stir-fry is traditionally served over steamed white rice, which nicely absorbs the flavorful sauce. For alternatives, try brown rice for added nutrition, cauliflower rice for a low-carb option, or rice noodles for a different texture. Simple sides like cucumber salad or miso soup complement the meal well.

How can I make this recipe more or less saucy?

For a saucier version, double the sauce ingredients (oyster sauce and broth-vinegar mixture) and add an additional 1/2 teaspoon of cornstarch to maintain the proper consistency. For a drier stir-fry with just enough sauce to coat the ingredients, reduce the broth by half and keep other proportions the same.

Conclusion

This Beef Stir-Fry with Baby Bok Choy and Ginger encapsulates the essence of home-cooked Asian cuisine—fresh ingredients, balanced flavors, and quick preparation. The combination of tender beef and crisp vegetables creates a satisfying meal that’s both nutritious and flavorful. By mastering the high-heat cooking technique and proper ingredient preparation, you’ll achieve restaurant-quality results in your own kitchen.

What makes this recipe particularly special is its versatility—adapt it to ingredients you have on hand, adjust the spice level to suit your preference, or modify the protein to accommodate dietary needs. The fundamentals of marinating the meat, preparing a complementary sauce, and quick-cooking the components will serve you well in many other stir-fry variations.

As you become comfortable with this cooking method, you’ll find it becomes a reliable solution for transforming simple ingredients into impressive meals in minimal time. This beef stir-fry is more than just a recipe—it’s a template for creating delicious, balanced dinners that celebrate fresh ingredients and bold flavors.