This Bok Choy Beef stir fry is one of those quick, healthy dinners we love to make as a team on a busy weeknight. Tender beef and crisp bok choy in a savory garlic ginger sauce, which for us is exactly what real food for real life is all about.
This Bok Choy Beef stir fry is a quick and healthy dish that brings together tender beef, crisp bok choy, and a savory garlic ginger sauce. Rich in protein and full of vegetables, it is quick to prepare, making it perfect for busy weeknights. The fresh flavors of garlic and ginger make this Bok Choy Beef stir fry a meal you will come back to again and again.
What makes this Bok Choy Beef stir fry so good is the high heat. A quick sear keeps the beef tender and the bok choy crisp in a glossy sauce.
Watch the Recipe Video
Watch how this bok choy beef stir fry comes together, step by step.
Why You Will Love This Bok Choy Beef Stir Fry
- Quick and healthy. On the table in about 20 minutes.
- Tender beef. A quick marinade keeps it juicy.
- Crisp bok choy. Fresh and full of vitamins.
- Savory garlic ginger sauce. Bright and full of flavor.
- One pan. A fast, weeknight friendly stir fry.
What Makes This Bok Choy Beef Stir Fry So Good
Crisp bok choy, the mild Chinese cabbage, stays tender crisp and fresh in this quick stir fry.
Tender beef makes it hearty. A quick marinade and high heat sear keep the flank steak juicy.
A savory sauce ties it together. Garlic, ginger, and soy coat everything in glossy flavor.
Fresh ginger, the warm, aromatic root, brings a bright, fragrant note that is the heart of the sauce.
Optional Pro Tip: High Heat
Use high heat. So the beef sears instead of steaming.
Separate the stems and leaves. Cook the stems a little longer.
Tips for the Best Bok Choy Beef Stir Fry
- Slice the beef thinly. Against the grain for tenderness.
- Marinate briefly. Soy and cornstarch tenderize the beef.
- Use high heat. So the beef sears, not steams.
- Cook the beef in batches. So it browns evenly.
- Separate stems and leaves. Cook the stems a little longer.
- Have everything ready. Stir fries move fast.
- Whisk the sauce first. So it is ready to pour in.
- Garnish with green onion. And sesame seeds for crunch.
Variations and Add Ins
This Bok Choy Beef stir fry is easy to customize.
- Add more vegetables. Broccoli, snap peas, or carrots.
- Make it spicier. More sriracha or chili flakes.
- Use chicken. In place of the beef.
- Add mushrooms. For extra savory depth.
- Use tamari. For a gluten free option.
- Add a drizzle of honey. For a touch of sweetness.
- Serve over noodles. Instead of rice.
- Add cashews. For crunch and richness.
How to Store and Reheat
Store the Bok Choy Beef stir fry in an airtight container in the refrigerator for up to three days. It makes a quick, satisfying leftover lunch.
Reheat quickly in a hot skillet or wok to keep the beef tender and the bok choy from getting too soft. A microwave works too, just heat in short bursts.
Serving Suggestions for Bok Choy Beef Stir Fry
This Bok Choy Beef stir fry is wonderful served hot over steamed white rice, brown rice, or cauliflower rice to soak up the savory sauce.
It is also delicious over noodles, or on its own as a lighter, lower carb meal. A sprinkle of green onion and sesame seeds makes it look beautiful.
For serving, spoon the stir fry over your rice of choice and finish with sliced green onions and toasted sesame seeds for color and crunch.
- Over steamed rice. White or brown.
- Over cauliflower rice. For a lighter meal.
- Over noodles. A hearty option.
- With green onion and sesame. For color and crunch.
For another quick, better than takeout favorite, our healthy orange chicken is a great one to try.
Frequently Asked Questions
What is Bok Choy Beef stir fry?
It is a quick stir fry of thinly sliced beef and crisp baby bok choy tossed in a savory garlic ginger sauce, ready in about 20 minutes.
What beef is best for stir fry?
Lean flank steak is a great choice for its flavor. Slice it thinly against the grain so it stays tender, or use sirloin.
Why marinate the beef?
A quick toss with soy sauce and cornstarch tenderizes the beef and helps it brown and stay juicy during the fast, high heat cooking.
How do I prep the bok choy?
Separate the crisp stems from the tender leaves. Cook the stems a little longer, then add the leaves at the end so they just wilt.
Can I make it gluten free?
Yes. Use tamari in place of the soy sauce and arrowroot powder in place of the cornstarch for a gluten free stir fry.
What can I serve it over?
Steamed white or brown rice, cauliflower rice, or noodles all work beautifully to soak up the savory sauce.
Can I add more vegetables?
Absolutely. Broccoli, snap peas, carrots, or mushrooms are all great additions to this versatile stir fry.
Why use high heat?
High heat sears the beef quickly so it browns instead of steaming, and keeps the bok choy crisp tender rather than soggy.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat quickly in a hot skillet.
Can I use chicken instead?
Yes. Thinly sliced chicken works well in place of the beef, cooked through with the same sauce and vegetables.
A Quick, Healthy Stir Fry
This Bok Choy Beef stir fry brings together tender, thinly sliced beef and crisp baby bok choy in a savory garlic ginger sauce. Quick, fresh, and full of flavor, it comes together in one pan in about 20 minutes.
Healthier than takeout and endlessly adaptable, it is perfect for a busy weeknight dinner. Once you try it, this Bok Choy Beef stir fry will be a regular in your rotation.
Craving another quick, satisfying dinner? Our creamy Cajun chicken pasta is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Bok Choy Beef Stir Fry
Ingredients
Equipment
Method
- In a bowl, toss the sliced beef with 1 tablespoon soy sauce and the cornstarch, and let marinate for 5 minutes.
- In a separate bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, water, hoisin sauce if using, and sriracha, then set aside.
- Heat a large skillet or wok over high heat and lightly coat with cooking spray, then add the garlic and ginger and stir fry for 30 seconds until fragrant.
- Add the beef and cook for 2 to 3 minutes until browned, then remove and set aside.
- Re spray the skillet and add the bok choy stems and bell pepper, stir fry for 2 minutes, then add the bok choy leaves and cook for 1 to 2 minutes until wilted.
- Return the beef to the skillet and pour in the sauce, stirring to coat everything evenly.
- Simmer for 1 to 2 minutes until the sauce thickens.
- Garnish with green onions and sesame seeds, then serve hot over cauliflower rice or brown rice.
Nutrition
Notes
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