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Bok Choy Stir-Fried Beef Recipe

Bok Choy Stir-Fried Beef Recipe
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★★★★★

4.7 from 15 reviews

A quick and healthy Bok Choy Stir-Fried Beef recipe featuring tender lean flank steak, crisp baby bok choy, and vibrant bell peppers tossed in a flavorful savory sauce. Perfect for a low-sodium, gluten-conscious Asian-inspired dinner that’s ready in under 30 minutes.

Ingredients

Scale

Beef 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 with 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, for heat)

Additional

  • Cooking spray
  • Green onions, sliced for garnish
  • Sesame seeds for garnish

Instructions

  1. Prep the Beef & Sauce: In a bowl, toss the sliced flank steak with 1 tablespoon of soy sauce and cornstarch until evenly coated. Let it marinate for 5 minutes to tenderize and infuse flavor. Meanwhile, in a separate bowl, whisk together the remaining ¼ cup soy sauce, rice vinegar, sesame oil, water, hoisin sauce (if using), and sriracha to create the stir-fry sauce. Set this aside.
  2. Stir-Fry the Aromatics and Beef: Heat a large skillet or wok over high heat and lightly coat it with cooking spray. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant. Add the marinated beef and cook for 2 to 3 minutes, stirring frequently, until it’s browned and cooked through. Remove the beef from the skillet and set aside.
  3. Cook the Bok Choy & Bell Pepper: Re-spray the skillet with cooking oil if needed. Add the bok choy stems and sliced red bell pepper, stir-frying for about 2 minutes to soften them slightly. Then add the bok choy leaves and cook for an additional 1 to 2 minutes until wilted but still vibrant green.
  4. Combine & Sauce It Up: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together to coat evenly. Allow the mixture to simmer for 1 to 2 minutes so the sauce thickens and melds with the ingredients.
  5. Serve: Transfer the stir-fried beef and bok choy to plates or bowls. Garnish with sliced green onions and sesame seeds for added texture and flavor. Serve hot over cauliflower rice or brown rice according to your preference.

Notes

  • For a gluten-free version, use tamari instead of soy sauce and substitute arrowroot powder for cornstarch.
  • If avoiding added sugar or calories, omit hoisin sauce and sriracha or adjust quantities to taste.
  • Use lean flank steak for best texture and minimal fat content.
  • To increase protein, add tofu or extra beef slices.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Adjust sriracha for desired spice level or omit for a milder dish.

Nutrition

Keywords: bok choy stir-fry, beef stir fry, healthy Asian recipe, quick dinner, low sodium dinner, gluten free beef stir fry

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