Beef and Bok Choy Stir Fry
Before diving into the delightful details of beef and bok choy stir fry, let’s think about what goes well with this dish. A perfect pairing elevates a meal and sets the mood just right.
Equipment
- Bowls, Skillet
Ingredients
Sauce:
- ½ cup low-sodium beef broth or water
- ¼ cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch for thickening
- 1 teaspoon Sriracha or adjust to taste
- 1 teaspoon toasted sesame oil
Main ingredients:
- 1 pound flank steak or preferred beef cut thinly sliced
- ⅓ cup cornstarch for coating
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable oil divided
- 1 teaspoon freshly grated ginger
- 2 garlic cloves finely minced
- 4 green onions sliced—whites and greens separated
- 4 cups bok choy whites and greens separated
Instructions
Step 1: Prepare the Ingredients
- Start by slicing the flank steak into thin strips. I recommend a sharp knife for this—dull tools only lead to frustration. Then, wash and chop the bok choy. Separate the greens from the whites as they require different cooking times. Don’t forget to mince the garlic and grate the ginger.
Step 2: Make the Sauce
- In a bowl, mix the low-sodium beef broth, hoisin sauce, soy sauce, cornstarch, Sriracha, and sesame oil. Whisk it until it’s smooth. This step can be done ahead of time to save you a few minutes when it’s time to cook. Trust me; having a well-prepared sauce is key to a delicious stir fry.
Step 3: Coat the Beef
- In another bowl, toss the thin beef slices with the cornstarch. This helps create a slight crust when the beef cooks, locking in the flavor. If you have some extra time, consider letting the coated beef sit for about 10 minutes; it helps with texture.
Step 4: Heat the Wok
- Heat a wok or large skillet over high heat. Once it’s hot, add one tablespoon of vegetable oil. When the oil shimmers, add the beef in batches. Don’t overcrowd the pan; we want a good sear. Cook for about 2-3 minutes until it's browned. Remove the beef and set it aside.
Step 5: Sauté the Aromatics
- Add another tablespoon of oil. Toss in the minced garlic, grated ginger, and the white parts of green onion. Stir-fry them for about 30 seconds to a minute until fragrant. Your kitchen will smell delightful!
Step 6: Cook the Bok Choy
- Now, add the bok choy whites to the wok. Stir-fry for about 2-3 minutes until they start to soften. Then add the bok choy greens. Cook for an additional minute. This is where patience pays off as you keep the vegetables vibrant and crunchy.
Step 7: Combine Everything
- Return the beef to the wok along with the sauce you prepared earlier. Stir everything consistently to combine. Let it cook for 2-3 minutes until the sauce has thickened and coated all ingredients evenly. The contrast of colors looks stunning as the sauce glazes the beef and vegetables.
Step 8: Serve
- Serve your beef and bok choy stir fry immediately over your choice of rice or noodles. Garnish with the remaining green onion greens. Enjoy the masterpiece you’ve just created.
Notes
– Cut Against the Grain: This method tenderizes the meat. Slicing against the grain helps in achieving a softer texture that is more enjoyable.
– Prep Ahead: Do all the chopping in advance. It makes the actual cooking process much smoother and quicker.
– Use High Heat: Stir frying is all about quick cooking at high heat, which retains nutrients in your veggies. Let the wok get hot before adding anything.
– Don’t Overcrowd: When cooking the beef, it’s crucial not to overcrowd the pan. If there’s too much meat at once, it steams instead of sears.
– Experiment: Feel free to add or change vegetables based on what you like or have on hand. Bell peppers, snap peas, and carrots also work great in this dish.
Nutrition
Calories: 305kcalCarbohydrates: 14gProtein: 29gFat: 14gSodium: 500mgFiber: 2g
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