Bok Choy Stir-Fried Beef
A vibrant medley of flavors combining tender strips of beef with crisp bok choy and colorful bell peppers, all enveloped in a mouthwatering sauce.
Ingredients
Marinade
- 1 lb lean flank steak (trimmed of fat, thinly sliced) Flank steak ensures quick cooking and flavor.
- 1 tbsp soy sauce Use tamari for gluten-free option.
- 1 tsp cornstarch Or use arrowroot powder.
Vegetables and Sauce
- 4 cups baby bok choy (chopped, stems and leaves separated)
- 1 medium red bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/4 cup low-sodium soy sauce Or tamari for gluten-free.
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch Or arrowroot powder.
- 1/2 cup water
- 1 tbsp hoisin sauce Optional.
- 1 tsp sriracha Optional, for heat.
For Cooking
- Cooking spray To coat the skillet.
- Green onions for garnish
- Sesame seeds for garnish
Instructions
Marination
- In a bowl, toss sliced beef with 1 tbsp soy sauce and cornstarch. Let marinate for 5 minutes.
Sauce Preparation
- Whisk remaining soy sauce, rice vinegar, sesame oil, water, hoisin (if using), and sriracha in a separate bowl.
Cooking
- Heat a large skillet or wok over high heat. Lightly coat with cooking spray. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Add beef and cook for 2-3 minutes until browned. Remove and set aside.
- Re-spray the skillet. Add bok choy stems and bell pepper. Stir-fry for 2 minutes.
- Toss in bok choy leaves and cook for 1-2 minutes until wilted.
- Return beef to the skillet. Pour in the sauce and stir to coat everything evenly. Simmer for 1-2 minutes until the sauce thickens.
Serving
- Garnish with green onions and sesame seeds. Serve hot over cauliflower rice or brown rice.
Notes
For best presentation, serve with rice that absorbs the sauce well. Use quality pan for better heat distribution.