Print

Bok Choy Stir-Fried Beef Recipe

Bok Choy Stir-Fried Beef Recipe
Print Recipe

★★★★★

5.2 from 26 reviews

This Bok Choy Stir-Fried Beef recipe is a quick and nutritious Asian-inspired dish combining lean flank steak with crisp baby bok choy and sweet red bell pepper, all tossed in a flavorful sauce. Perfect for a healthy weeknight meal, it offers a high protein content with vibrant vegetables rich in vitamins and minerals, delivering a well-balanced, delicious, and satisfying plate.

Ingredients

Scale

Meat & Marinade

  • 1 lb lean flank steak, trimmed of fat and thinly sliced
  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch (or arrowroot powder)

Vegetables

  • 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

Sauce

  • ¼ cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ cup water
  • 1 tbsp hoisin sauce (optional)
  • 1 tsp sriracha (optional)

Other

  • Cooking spray
  • Green onions, chopped (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Prep the Beef & Sauce: In a bowl, toss the thinly sliced flank steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let the beef marinate for 5 minutes to tenderize and absorb flavors. In a separate bowl, whisk together the remaining ¼ cup soy sauce, rice vinegar, sesame oil, water, hoisin sauce (if using), and sriracha, setting this sauce mixture aside.
  2. Stir-Fry the Aromatics and Beef: Heat a large skillet or wok over high heat and lightly coat with cooking spray. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant and aromatic. Add the marinated beef and cook for 2 to 3 minutes until browned on all sides. Remove the beef from the skillet and set it aside.
  3. Cook the Bok Choy & Bell Pepper: Re-spray the skillet with cooking spray. Add the bok choy stems and sliced red bell pepper, stir-frying vigorously for 2 minutes until they begin to soften. Then add the bok choy leaves and continue cooking for an additional 1 to 2 minutes until the leaves have wilted but still retain vibrant color and crunch.
  4. Combine & Sauce It Up: Return the cooked beef to the skillet with the vegetables. Pour in the sauce mixture and stir well to coat all ingredients evenly. Allow everything to simmer together for 1 to 2 minutes, letting the sauce thicken slightly and meld the flavors.
  5. Serve: Transfer the stir-fry to plates, garnishing with chopped green onions and sesame seeds. Serve hot over cauliflower rice for a low-carb option or brown rice if preferred.

Notes

  • For a gluten-free version, substitute tamari for soy sauce and ensure the hoisin sauce is gluten-free or omit.
  • Adjust the amount of sriracha to control the heat level, or exclude if sensitive to spice.
  • Using flank steak thinly sliced across the grain helps the meat stay tender and cook quickly.
  • The bok choy stems take longer to cook than leaves, so adding them first maintains perfect texture.
  • Serving over cauliflower rice keeps this dish very low carb and points-friendly for Weight Watchers.

Nutrition

Keywords: bok choy stir-fry, beef stir-fry, healthy Asian recipe, lean beef recipe, quick dinner, low-calorie stir-fry

Find it online: https://mixitwitjoe.com/bok-choy-stir-fried-beef-recipe/