Bok Choy & Beef Stir Fry

I love a good stir fry, the more flavorful and veggies the better. This Bok Choy & Beef Stir Fry is packed full of delicious veggies, with the star being the bok choy. You’re going to love this simple and easy stir fry recipe!

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Stir fry makes for a light, somewhat healthy dinner option. I like the versatility of stir fry and adding a variety of vegetables.

Today was a good day to make stir fry and use up all the veggies I had in my vegetable drawer before they go bad! I had purchased a bunch of bok choy to make ramen, which I did, but I may have over purchased, so I thought it would go nicely in a stir fry.

If you give this Bok Choy & Beef Stir Fry a try, you will find that you can really make it your own by adjusting the spices, and using whatever veggies you have. You can even use a bag of frozen stir fry veggies, or some water chestnuts, or even those cute little baby corns the are so yummy in stir fry.

Bok Choy & Beef Stir Fry Ingredients

I think the star of this Bok Choy & Beef Stir Fry is the bok choy, so I use a lot of it. It cooks down, but not that much.

Bok Choy is a Chinese cabbage with green leaves and more of a bulbous bottom. It is important to cook the white part differently than you cook the green part. The green parts sort of whither down like spinach, so you will want to cook this for far less time.

The flank steak and beef flavors really compliment the bok choy. You can use skirt, flank, or sirloin, but the trick is to make sure you thinly slice it and allow it to marinade in the soy sauce and cornstarch for at least 30 minutes.

The rest of the veggies in this dish are up to you. I love mushrooms and zucchini, so that’s what I use. I think white onion goes well in this dish as well. You could add any number of things, including broccoli, green beans, pea pods. The sky is the limit here.

The use of ginger in stir fry is fairly traditional. I love the zing it adds to the background of the flavors. You can use as much or little of this as you’d like based on your preference, but just know, ginger can be overpowering if you use too much.

For the sauce

This stir fry sauce is fairly simple, most of the ingredients you should have at home. The hoisin sauce and sesame oil maybe the only specialty ingredients it calls for, but if you do purchase them, they do last a while, so it’s a worthwhile investment.

I add siracha and red pepper flakes, I like the spice, if you’re not into spicy, then you can leave those items out.

I like to add a little worcestershire sauce to this in order to “beef” up the flavor. If you don’t have any at home, then it’s ok to leave it out.

Preparation

This stir fry comes together pretty quick and is super simple. It’s a little effort for a lot of deliciousness.

You start off by making sure you get your meat thinly sliced and then get it in the marinade. While the meat is marinating, you can prep all your veggies.

I like to cut the bok choy up in larger bite size pieces as it will cook down and I like the texture of more coarsely chopped veggies in my stir fry. Same thing goes for the onion and zucchini.

The sauce is super easy to assemble, you simply put everything in a bowl and mix it up. You want to do this before you start cooking, that way it’s ready to go when you get to that final part of putting this stir fry together.

Once you have the meat marinated, the veggies chopped, and the sauce all mixed up, then you can start cooking.

You start with a couple tablespoons of canola oil in a large pot or wok. You want to get this oil nice and hot over medium high heat.

Add the bite size pieces of marinated beef, but do not bunch them together, allow a lot of room between pieces. These will only take a couple minutes on each size to cook and it will go quickly, so keep your eyes on them and flip after the first two minutes.

Once you have browned all the beef, put it on a plate with a paper towel on it to soak off any excess oil.

If needed, add more oil to the pan and saute the mushrooms until they get nice and brown, then throw in the onions, zucchini, and white parts of the bok choy. This should cook down for at least 5 or 10 minutes. Bok choy can take a lot of heat, so it will need to cook down for a bit.

Once everything is nice and cooked down, add the ginger and garlic and let that saute for a minute or two. This will allow the flavors to meld into all the veggies.

Now you add the stir fry sauce, steak, and green parts of the bok choy. Let that come to a nice simmer, and the cornstarch will thicken the sauce and become a delicious glaze for the meat and veggies.

Let that simmer for just a couple minutes and then serve over a nice hot plate of white rice. This easy white rice recipe is my go to at least once or twice a week!

I like to finish my Bok Choy & Beef Stir Fry with a sprinkle of toasted sesame seeds for a nice finishing touch.

Check out some of my other aamazing dinner ideas!