Description
This delicious stir-fried beef dish combines tender flank steak with crisp bok choy, flavorful bell peppers, and aromatic garlic and ginger, all tossed in a savory soy sauce-based sauce. It’s a perfect balance of flavors and textures that will leave you wanting more!
Ingredients
Scale
Main Ingredients:
-
- 1 lb lean flank steak (trimmed of fat, thinly sliced)
- 4 cups baby bok choy (chopped, stems and leaves separated)
- 1 medium red bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch (or arrowroot powder)
- 1/2 cup water
- 1 tbsp hoisin sauce (optional, +1 point)
- 1 tsp sriracha (optional, for heat)
Instructions
- Marinate the beef: In a bowl, combine the sliced flank steak with soy sauce, garlic, and ginger. Let it marinate for at least 30 minutes.
- Prepare the sauce: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, water, hoisin sauce, and sriracha.
- Stir-fry: Heat a large skillet or wok over high heat, spray with cooking spray, then add the marinated beef. Stir-fry until browned, then add the bell peppers and bok choy stems. Cook until slightly softened.
- Combine: Add the bok choy leaves and sauce to the skillet. Cook until the sauce thickens and coats the ingredients.
- Serve: Serve hot over rice or noodles.
Notes
- You can customize the heat level by adjusting the amount of sriracha used.
- Feel free to add other vegetables like mushrooms or snow peas for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 50 mg
Keywords: stir-fry recipe, beef and bok choy, Asian cuisine