Savory Stir-Fried Beef with Bok Choy and Oyster Sauce
Indulge in the vibrant flavors of this Savory Stir-Fried Beef with Bok Choy and Oyster Sauce recipe. Tender strips of beef flank or sirloin steak are marinated to perfection, then quickly stir-fried with fresh bok choy and aromatic ginger and garlic. The addition of oyster sauce elevates this dish, providing an umami-rich glaze that clings beautifully to the beef and vegetables. Perfect for a weeknight dinner or a special occasion, this recipe serves five and showcases the best of Asian-inspired cuisine. Serve it over steamed rice or noodles for a complete meal to delight your family and friends.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
beef flank steak or boneless sirloin steak
1 lb (Trimmed and sliced against the grain into 2-inch strips, then sliced into 1/8-inch pieces.)
vegetable oil
7 tablespoons (Divided into portions for marinating, cooking beef, and cooking vegetables.)
cornstarch
3 tablespoons (1 tablespoon for marinating beef, 2 tablespoons mixed with cold water.)
salt
1 1/2 teaspoons (Divided into portions for marinating beef and cooking vegetables.)
sugar
1 teaspoon (Used in the marinade.)
soy sauce
1 teaspoon (Light or dark variety for marinating beef.)
white pepper
1/8 teaspoon (Used in the marinade for flavor.)
bok choy
1 lb (Separated into leaves and stems; stems sliced diagonally and leaves cut into pieces.)
green onions
2 (Cut into 2-inch pieces for garnishing.)
gingerroot
1 teaspoon (Finely chopped for stir-fry.)
garlic
1 teaspoon (Finely chopped for stir-fry.)
chicken broth
1/2 cup (Used to add moisture and flavor to the stir-fry.)
oyster sauce or dark soy sauce
2 tablespoons or 1 tablespoon (Used for additional flavor.)
Instructions
1
Start by trimming any excess fat from the beef and cutting it into 2-inch strips, following the grain of the meat.
2
Slice the beef strips into thin 1/8-inch slices against the grain for maximum tenderness.
3
In a glass or plastic bowl, combine the sliced beef with 1 tablespoon of vegetable oil, 1 teaspoon of cornstarch, 1 teaspoon of salt, sugar, soy sauce, and white pepper. Mix well to coat the beef evenly, then cover and refrigerate for 30 minutes to allow the flavors to meld.
4
While the beef is marinating, prepare the bok choy. Separate the leaves from the stems, cutting the leaves into 2-inch pieces. Slice the stems diagonally into 1/4-inch thick pieces and set aside. Also, chop the green onions into 2-inch pieces.
5
In a small bowl, mix 2 tablespoons of cornstarch with cold water to create a slurry. This will help thicken the sauce later.
6
Heat a wok over medium-high heat until it is hot. Test by sprinkling a few drops of water; they should bubble and skitter across the surface.
7
Add 3 tablespoons of vegetable oil to the hot wok, swirling it around to coat the sides.
8
Add the marinated beef along with the ginger and garlic to the wok, stirring quickly for about 3 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
9
In the same wok, add another 3 tablespoons of vegetable oil, coating the sides again. Add the bok choy stems and stir-fry for 1 minute.
10
Next, stir in the bok choy leaves and the remaining 1/8 teaspoon of salt. Stir-fry briefly until the leaves begin to wilt.
11
Pour in the chicken broth, bringing the mixture to a boil. Once boiling, add the prepared cornstarch slurry while stirring continuously until the sauce thickens, which should take about 15 seconds.
12
Return the beef to the wok, adding the oyster sauce. Stir to combine and heat through until everything is bubbling.
13
Finally, garnish with the chopped green onions and serve hot, preferably over rice or noodles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses 1 lb of beef flank steak or boneless sirloin steak.
How many servings does this dish provide?
This recipe serves five people.
How should the beef be sliced for maximum tenderness?
The beef should be trimmed of excess fat and sliced against the grain into 1/8-inch thin pieces.
How long should the beef marinate?
The beef should be marinated in the refrigerator for 30 minutes.
What ingredients are included in the beef marinade?
The marinade consists of 1 tablespoon of vegetable oil, 1 teaspoon of cornstarch, 1 teaspoon of salt, sugar, soy sauce, and white pepper.
How do I prepare the bok choy?
Separate the leaves from the stems. Cut the leaves into 2-inch pieces and slice the stems diagonally into 1/4-inch thick pieces.
What is the purpose of the cornstarch slurry?
The slurry, made of 2 tablespoons of cornstarch and cold water, is used to thicken the sauce.
How do I know if the wok is hot enough?
Test it by sprinkling a few drops of water; they should bubble and skitter across the surface immediately.
How much vegetable oil is used in total?
A total of 7 tablespoons of vegetable oil is used, divided among the marinade and the two stir-fry stages.
What aromatics are added during the beef stir-fry?
Finely chopped gingerroot and garlic are added to the wok with the beef.
How long does it take to cook the beef in the wok?
The beef should be stir-fried for about 3 minutes or until it is browned.
In what order should the bok choy parts be cooked?
Stir-fry the stems first for 1 minute, then add the leaves and stir-fry briefly until they begin to wilt.
What liquid is used to create the sauce base?
1/2 cup of chicken broth is added to the wok to create the sauce base.
How quickly does the sauce thicken once the slurry is added?
The sauce should thicken in approximately 15 seconds after the cornstarch slurry is stirred into the boiling broth.
What gives this dish its umami flavor?
The addition of 2 tablespoons of oyster sauce provides an umami-rich glaze.
Can I substitute the oyster sauce?
Yes, you can use 1 tablespoon of dark soy sauce as a substitute for the oyster sauce.
What is the suggested garnish for this recipe?
The dish is garnished with green onions cut into 2-inch pieces.
What are the recommended side dishes?
This stir-fry is best served hot over steamed rice or noodles.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is tagged as a quick meal and a weeknight recipe.
What kind of soy sauce should I use for the marinade?
You can use either a light or dark variety of soy sauce.
How much salt is used for the vegetables?
1/8 teaspoon of salt is added specifically when stir-frying the bok choy leaves.
What size should the beef strips be before slicing them into thin pieces?
The beef should first be cut into 2-inch strips following the grain.
What type of cuisine does this recipe represent?
This recipe is categorized as Asian-inspired cuisine.
What type of container should be used for marinating the beef?
A glass or plastic bowl should be used for the marination process.
Does the recipe require white pepper?
Yes, 1/8 teaspoon of white pepper is used in the marinade for flavor.
How much ginger and garlic are required?
The recipe calls for 1 teaspoon of finely chopped gingerroot and 1 teaspoon of finely chopped garlic.
How much cornstarch is used for the marinade?
1 tablespoon of cornstarch is used in the beef marinade.
Should the beef be cooked with the vegetables?
The beef is cooked first and removed from the wok, then added back at the end once the sauce has thickened.
Is this recipe considered healthy?
Yes, it is tagged as a healthy dinner option.
What is the final step before serving?
The final step is to stir in the oyster sauce and beef until everything is bubbling and then garnish with green onions.