Name: Chinese Ginger Beef Stir-Fry with Baby Bok Choy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, thinly sliced against the grain; 2 tablespoons low-sodium soy sauce; 1 tablespoon dry sherry or rice wine; 1 tablespoon cornstarch; 2 tablespoons vegetable oil, divided; 4 cups baby bok choy, halved lengthwise; 1 tablespoon fresh ginger, minced; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper (optional); 1/4 cup low-sodium beef broth; 1 tablespoon oyster sauce; 1 teaspoon toasted sesame oil; Cooked rice, for serving (optional)

A savory, aromatic stir-fry that brings restaurant-quality flavor right into my kitchen, this Chinese Ginger Beef Stir-Fry with Baby Bok Choy is fast, healthy, and satisfying. Tender slices of beef soak up a garlicky ginger sauce while crisp-tender bok choy adds freshness and crunch. It’s the kind of one-pan meal I make when I want something quick, flavorful, and wholesome.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast without sacrificing depth of flavor. The marinade tenderizes the beef while infusing it with umami richness, and the baby bok choy adds both nutrition and balance. Everything comes together in just one pan, which makes clean-up a breeze. Plus, it’s naturally dairy-free and easy to adapt to different diets. Whether I serve it over rice or enjoy it on its own, it’s always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak, thinly sliced against the grain

2 tablespoons low-sodium soy sauce

1 tablespoon dry or rice

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

4 cups baby bok choy, halved lengthwise

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper (optional)

1/4 cup low-sodium beef broth

1 tablespoon oyster sauce

1 teaspoon toasted sesame oil

Cooked rice, for serving (optional)

Directions

I start by marinating the sliced beef in a mixture of soy sauce, dry sherry or rice wine, and cornstarch. I let it sit for about 15 minutes to soak up the flavors.

While the beef marinates, I heat half the oil in a large skillet or wok over medium-high heat. I stir-fry the baby bok choy for 2–3 minutes until it’s just tender and vibrantly green, then set it aside.

I add the remaining oil to the same pan and stir-fry the marinated beef for 2–3 minutes until it’s browned.

Next, I add the minced ginger, garlic, and crushed red pepper flakes, letting them cook for about 30 seconds until fragrant.

I stir in the beef broth and oyster sauce, coating the beef, and let it simmer for 1–2 minutes to thicken slightly.

Finally, I return the bok choy to the skillet, toss everything together, and drizzle in a bit of sesame oil before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes swap the flank steak for sirloin or even chicken for a leaner version.

For a vegetarian option, I use tofu or tempeh and add more vegetables like mushrooms or bell peppers.

When I want a gluten-free version, I use tamari instead of soy sauce and make sure the oyster sauce is certified gluten-free.

If I’m craving more heat, I add extra crushed red pepper or a splash of chili garlic sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the beef tender and the bok choy crisp. A splash of water or broth helps loosen the sauce. I avoid microwaving for too long, as it can overcook the beef.

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FAQs

What cut of beef works best for stir-fry?

I prefer flank steak because it cooks quickly and stays tender when sliced thinly against the grain. Skirt steak or sirloin are great alternatives too.

Can I use regular soy sauce instead of low-sodium?

Yes, but I like to adjust the saltiness by reducing other salty ingredients or using less soy sauce.

How do I keep the bok choy from getting soggy?

I stir-fry it just until it turns bright green and slightly tender, then remove it from the pan immediately to avoid overcooking.

Is this dish spicy?

It’s only mildly spicy if I include the crushed red pepper. I can always leave it out or add more depending on how much heat I want.

Can I meal prep this stir-fry?

Absolutely. I cook the beef and bok choy, store them separately, and combine when reheating. It stays fresh and flavorful for a few days.

Conclusion

This Chinese Ginger Beef Stir-Fry with Baby Bok Choy is my go-to when I want something quick, nourishing, and deeply flavorful. The combination of tender beef, crisp greens, and a savory sauce never fails to satisfy. Whether I’m cooking for a weeknight dinner or prepping meals ahead, this stir-fry checks all the boxes.

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