Here’s a recipe for a savory Garlic-Ginger Beef with Tender Bok Choy Stir-Fry. This dish balances deep umami beef flavor with the freshness of bok choy, and it’s quick enough for a weeknight meal.
🥡 Garlic-Ginger Beef with Tender Bok Choy Stir-Fry
🍽️ Servings:
2–3 people
⏱️ Total Time:
30–35 minutes
🥢 Ingredients
For the Beef Marinade:
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300g (10 oz) beef sirloin or flank steak, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp oyster sauce
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1 tsp Shaoxing wine (or dry sherry)
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½ tsp cornstarch
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1 tsp sesame oil
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Pinch of black pepper
For the Stir-Fry Sauce:
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1½ tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp dark soy sauce (for color & depth; optional)
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1 tbsp Shaoxing wine
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1 tsp sugar
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2 tbsp water
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1 tsp cornstarch (for thickening)
Vegetables & Aromatics:
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2–3 heads baby bok choy, halved or quartered lengthwise
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4 cloves garlic, minced
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1½ tbsp fresh ginger, julienned or minced
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2–3 scallions, sliced into 2-inch pieces
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1–2 fresh red chilies (optional, for heat)
Cooking:
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2–3 tbsp neutral oil (vegetable, canola, or peanut)
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Toasted sesame seeds (for garnish, optional)
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Steamed jasmine or white rice, for serving
🔪 Preparation
1. Marinate the Beef
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In a bowl, combine the beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper.
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Mix well and let marinate for 15–20 minutes at room temperature while prepping the rest.
2. Prep the Stir-Fry Sauce
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In a small bowl, whisk together:
soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, water, and cornstarch. -
Set aside.
3. Blanch or Sear the Bok Choy (optional)
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Option A (blanch): Quickly blanch bok choy in boiling water for 30–40 seconds until just tender. Drain and set aside.
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Option B (sear): Heat a bit of oil in the wok, sear the bok choy cut-side down until lightly browned, about 1–2 minutes, then remove.
🔥 Cooking Instructions
4. Stir-Fry the Beef
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Heat 1 tbsp oil in a hot wok or skillet over high heat.
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Add the marinated beef in a single layer. Let it sear for a few seconds, then stir-fry for 1–2 minutes until 80% cooked.
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Remove beef from wok and set aside.
5. Sauté Aromatics
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In the same wok, add another 1 tbsp oil.
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Add minced garlic, ginger, scallions, and chilies (if using).
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Stir-fry for 30–45 seconds until fragrant but not browned.
6. Combine and Finish
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Return the beef to the wok.
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Add the bok choy.
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Give the sauce a quick stir (cornstarch settles) and pour it in.
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Toss everything together for 1–2 minutes until sauce thickens and coats the meat and veggies.
🍽️ To Serve
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Serve immediately over steamed jasmine rice.
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Garnish with a drizzle of sesame oil or sprinkle of sesame seeds if desired.
💡 Tips & Variations
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Protein Options: Swap beef with chicken, tofu, or shrimp.
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Vegetables: Add mushrooms, snap peas, or bell peppers for variety.
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Heat: Adjust chili to taste or add chili oil at the end for extra kick.
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Velveting Beef: For extra tender meat, mix ½ tsp baking soda into the beef while marinating (optional, rinse off before cooking).