Description

A savory and quick beef stir-fry recipe featuring tender flank steak, baby bok choy, and a flavorful ginger-infused sauce.

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

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Instructions

Cut the beef with the grain into 2-inch-wide strips, then slice each strip across the grain into 1/4-inch-thick slices.
In a medium bowl, mix the beef, ginger, soy sauce, 1 tsp. chicken broth-vinegar mixture, and cornstarch until the cornstarch dissolves. Add sesame oil and stir again to coat the beef lightly.
In a small bowl, combine the oyster-flavored sauce with the remaining 1 Tbsp. of 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 1-2 seconds. Add vegetable oil and swirl to coat.
Add the beef in a single layer and cook undisturbed for 1 minute until it starts to brown. Stir-fry with a metal spatula for another 30 seconds to 1 minute until lightly browned but not fully cooked. Remove to a plate.
Add bok choy and 3 tablespoons of chicken broth to the wok. Cover and cook for 1-2 minutes or until the bok choy greens are bright and most liquid is absorbed.
Return the beef to the wok, add the reserved sauce, and stir-fry for 30 seconds to 1 minute, until the beef is just cooked through and the bok choy is tender-crisp.

Notes

Ensure the wok or skillet is hot enough before adding ingredients for optimal stir-frying.
Slice beef across the grain to keep it tender.
Feel free to substitute baby bok choy with other greens like spinach or chard if unavailable.

Prep Time: 25 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian