Name: Chinese Ginger Beef Stir‑Fry with Baby Bok Choy
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 3 tablespoons oyster sauce; 1 tablespoon rice vinegar; 2 teaspoons soy sauce; 2 teaspoons cornstarch; 1 pound flank steak, trimmed and thinly sliced against the grain; 3 tablespoons canola oil, divided; 4 cups sliced baby bok choy; 1 medium red bell pepper, thinly sliced; 1 tablespoon minced fresh ginger; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper

Why You’ll Love Chinese Ginger Beef Stir‑Fry with Baby Bok Choy Recipe

This stir‑fry is packed with savory umami flavor and fresh, crisp vegetables. The ginger adds a bright kick, and the dish comes together fast in a single wok or skillet. It’s versatile, nutritious, and pairs beautifully with rice or noodles for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces beef flank steak, trimmed
1 tablespoon minced fresh ginger
1½ teaspoons reduced‑sodium soy sauce
1 teaspoon dry sherry plus 1 tablespoon, divided
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons oyster‑flavored sauce
1 tablespoon vegetable oil
1 pound baby bok choy, trimmed and cut into 2‑inch pieces
3 tablespoons unsalted chicken broth

Directions

Slice the beef against the grain into thin strips. In a medium bowl, combine the beef with ginger, soy sauce, 1 teaspoon dry sherry and cornstarch; stir until the cornstarch disappears. Add the sesame oil and toss to lightly coat.
In a small bowl, mix the oyster‑flavored sauce with the remaining 1 tablespoon dry sherry; set aside.
Heat a wok or large skillet over high heat until very hot. Swirl in the vegetable oil. Add the beef in a single layer and cook, without stirring, until it begins to brown (about 1 minute). Stir‑fry another 30 seconds or so until lightly browned but not fully cooked; transfer to a plate.
Add the bok choy and chicken broth to the wok. Cover and cook until the bok choy leaves are bright green and most of the liquid is absorbed (about 1–2 minutes).
Return the beef to the wok, pour in the reserved sauce and stir‑fry until the beef is cooked through and the bok choy is tender‑crisp, about 30 seconds to 1 minute more.

Servings and timing

Makes 4 servings.
Prep time: about 5–10 minutes.
Cook time: about 15–20 minutes.
Total time: ~25 minutes.

Variations

Vegetarian version: Swap the beef for firm tofu or tempeh.
Spicy twist: Add chili garlic sauce or sliced red chili for heat.
Extra veggies: Include mushrooms, bell peppers, or snap peas.
Low-sodium option: Use low-sodium soy sauce and broth.
Noodle bowl: Serve the stir-fry over cooked rice noodles instead of rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove over medium heat or in the microwave until warmed through.

FAQs

What cut of beef is best for this stir‑fry?

Flank steak is ideal because it’s lean and takes on marinades well. You can also use skirt steak or sirloin if needed.

Can I use a different vegetable instead of baby bok choy?

Yes — vegetables like broccoli, snap peas or bell peppers work well in stir‑fries too.

Do I have to use dry sherry?

If you don’t have dry sherry, you can substitute Shaoxing wine or a mild rice wine.

Is this recipe gluten‑free?

To make it gluten‑free, swap the soy sauce with a gluten‑free version and ensure oyster sauce is gluten‑free.

What can I serve with this dish?

Serve it with steamed rice, cauliflower rice or noodles for a complete meal.

Can I make this meal ahead of time?

You can prepare and marinate the beef ahead, but stir‑fry just before serving for best texture.

How can I make it spicier?

Add a pinch of red chili flakes or a splash of chili garlic sauce to the stir‑fry.

Is this recipe healthy?

Yes — it’s relatively low in carbs, includes lean protein and plenty of vegetables.

Can I use tofu instead of beef?

Tofu can be substituted for a vegetarian version; press it well to remove excess moisture.

How do I cut the beef so it stays tender?

Cutting against the grain into thin slices helps ensure the meat stays tender.

Conclusion

This Chinese Ginger Beef Stir‑Fry with Baby Bok Choy is a quick, flavorful and balanced meal that’s great for busy nights. With tender beef, crisp bok choy and a savory ginger sauce, it delivers big taste with minimal fuss — perfect for weeknight dinners or meal prepping for the week ahead.

Chinese Ginger Beef Stir‑Fry with Baby Bok Choy