Description
This Chinese Ginger Beef Stir-Fry with Baby Bok Choy is a flavorful and healthy weeknight dinner packed with crisp vegetables and tender beef slices in a savory ginger-garlic sauce.
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
Instructions
- Whisk oyster sauce, rice vinegar, soy sauce, and cornstarch in a medium bowl. Add beef and toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the beef and cook, stirring occasionally, until browned and just cooked through, 3 to 4 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons oil in the pan. Add bok choy and bell pepper; cook, stirring often, until tender-crisp, about 2 to 3 minutes.
- Add ginger, garlic, and crushed red pepper to the pan; cook, stirring constantly, until fragrant, about 30 seconds.
- Return the beef and any accumulated juices to the pan and toss to combine. Cook until heated through, about 1 minute. Serve immediately.
Notes
- Slice the beef thinly for quick and even cooking.
- Have all ingredients prepped before you start cooking as stir-fry moves fast.
- Use a wok or large skillet for best results.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 293
- Sugar: 3g
- Sodium: 485mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 56mg
