Beef Bok Choy Stir-fry
Tender thin sliced top sirloin is perfect in this beef bok choy stir-fry. Crunchy bok choy is perfect in this quick and healthy stir-fry.
When I planted bok choy in the garden I knew there would be some yummy recipes in my future. This recipe makes me really happy I planted extra bok choy. So easy to prepare and the sauce is divine. Looking to save some carbs just leave out the rice. It is just as tasty.
To make the beef easier to slice put it in the freezer for about an hour. Make sure to slice the beef against the grain so the beef is tender. Slicing the beef thin is what makes this beef bok choy stir-fry a quick cooking tender dish.
I’m trying to cut back on my carbohydrates, so I only had a little rice. Zoodles would be a good choice for this recipe when saving on calories and carbs.
Marinating the beef in cornstarch and soy sauce gives great flavor and helps to thicken the sauce. The sriracha adds a little heat and for those that want more heat, leave the sriracha on the table so your family can add as much as they like.
I know it’s rude to lick your plate, but in this case, I couldn’t resist.
Beef and Bok Choy Stir-fry
Ingredients
- 1 lb top sirloin or flank steak-thinly sliced
- 1/3 cup cornstarch
- 2 tbsp soy sauce
- 3 tbsp vegetable oil
- 3 large carrots-sliced
- 1 tsp ginger-grated
- 2 cloves garlic-grated
- 4 green onions-sliced whites/greens separated
- 4 cups bok choy-chopped
- 1 red bell pepper-sliced
Sauce
- 1/2 cup beef broth
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 1 tsp sriracha
- 1 tsp sesame oil
Instructions
- Put steak in the freezer for 30 minutes to 1 hour. This will make it easier to slice. Slice against the grain for tender beef.
- Combine the beef, cornstarch and soy sauce in a bowl. Set aside for 20 minutes and prepare other ingredients.
- Combine all sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon of oil on medium high in a wok. Cook the beef in batches until browned. Being careful not to overcrowd the wok. Add more oil between batches of needed. Set aside.
- Heat 1 tablespoon of oil over medium high heat then add carrots and bell pepper. Stir-fry for 3-4 minutes.
- Reduce heat to medium and 1 tablespoon of oil to wok. Add ginger, garlic and the onion whites. Cook for 1 minute until fragrant.
- Stir in the sauce and cook for 1 minute. Add the bok choy and cook for 1 minute. Add back in the beef and stir, cover and cook over medium heat until hot and bubbly.
- Remove from heat and garnish the green onion tops. Serve over rice, zoodles or on it's own.