Beef and Bok Choy Stir Fry is a quick and delicious version of beef stir fry! Tender pieces of beef and crisp fresh bok choy are coated in a flavorful sauce.
This Bok Choy Stir Fry is made in one skillet so dinner can be ready and on the table in no time at all!
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A Quick Stir Fry
- This dish is quick to make with just a handful of ingredients.
- Bok choy is perfect in stir-fries for both great flavor and a tender crisp texture.
- This dish needs just one pan (plus rice or noodles for serving) making it a great weeknight meal.
- You can add extra veggies (bell peppers or broccoli are a great addition).
- While the sauce is a quick homemade sauce, you can use any stir fry sauce (homemade or store bought).
Ingredients
BOK CHOY Bok choy is part of the cabbage family but has sweet undertones to it which makes it great to cook for stir-fries, plus it maintains a little bit of crunch even after cooking. If overcooked, the tender-crisp texture. It can be cut into larger pieces or sliced if desired.
BEEF Marinated beef is both tender and flavorful. It should be added to the skillet along with a savory and spicy sauce.
SAUCE The sauce is made with Hoisin, broth, sriracha, and sesame oil. It’s sweet and savory with a bit of a kick. If you’d prefer you can use a premade stir fry sauce.
Variations
All stir fry recipes have the advantage of being excellent ways to use up leftovers!
- Add baby corn, broccoli, zucchini, or mushrooms.
- Beef can be switched out for chicken, pork, shrimp, or even tofu!
- Serve Bok choy stir fry on top of white rice, brown rice, fried rice, or udon noodles!
How to Cut Bok Choy for Stir Fry
Every part of bok choy can be used!
- Slice an inch from the bottom root of the bok choy. Separate the leaves and rinse them. Pat each leaf dry and stack the leaves on top of each other.
- Cut the white stem away from each side of the leaves. Collect the stems and cut them into pieces (about 1/2″ thick).
- Coarsely cut the leaves into 2″ pieces, they’ll shrink as they cook.
How to Make Bok Choy Stir Fry
- Toss the steak with cornstarch according to the recipe below (do not pre-mix cornstarch & soy sauce).
- Sear Beef: Sear the beef just until browned & set aside.
- Add Veggies: Cook the aromatics (ginger, garlic, & onions) until fragrant. Add bok choy & cook a couple of minutes.
- Add Sauce: Stir in sauce, greens, & beef, cook until thickened.
Garnish with sliced green onions and sesame seeds if desired.
Leftovers
Store in a covered container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop until heated through.
Our Fave Stir-Fries
- Sesame Ground Beef Stir Fry – full of fresh veggies
- Stir Fry Veggies – great side dish
- Easy Beef Stir Fry – reader favorite
- Pork Stir Fry – with a homemade pineapple sauce
- Easy Ramen Stir Fry – budget-friendly
- Sesame Broccoli Stir Fry – an easy side dish
- Shrimp Stir Fry – quick & healthy
- Chicken and Broccoli Stir Fry – a family favorite
- Chicken Udon Stir Fry – better than take-out
- Cabbage Stir Fry – vegetarian
Did you make this Beef & Bok Choy Stir Fry? Be sure to leave a rating and a comment below!
Ingredients
- 1 pound flank steak or your favorite cut of beef, thinly sliced
- ⅓ cup cornstarch
- 2 tablespoons less sodium soy sauce
- 3 tablespoons vegetable oil divided
- 1 teaspoon minced fresh ginger
- 2 cloves garlic finely minced
- 4 green onions sliced, whites & greens separated
- 4 cups bok choy whites & greens separated
Sauce
- ½ cup reduced sodium beef broth or water
- ¼ cup hoisin sauce
- 2 tablespoons less sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha or to taste
- 1 teaspoon toasted sesame oil
Instructions
- Combine beef, cornstarch, and soy sauce in a bowl and toss them together. *see note Set aside to rest 20 minutes while you prepare the other ingredients.
- Combine all sauce ingredients in a small bowl.
- Heat 1 tablespoon oil to medium-high heat in a large skillet. Add half of the beef and cook just until browned, do not overcook. Remove from the skillet and set aside. Repeat with remaining beef, adding more oil if needed.
- Reduce heat to medium and add 1 tablespoon oil to the same pan. Add ginger, garlic, and the whites of the onions. Cook just until fragrant (about 1 minute). Add the whites of the bok choy and cook for 2-3 minutes.
- Stir in the sauce, bok choy greens, and beef. Cook over medium until hot and bubbly.
- Remove from heat and garnish with green onion tops and serve over rice.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this for my boyfriend and I’s anniversary dinner and it was SO GOOD! He said it tastes better than something we’d order at a restaurant.. and I agree! I added mushrooms to the recipe and paired it with fried rice and stuffed mushrooms. We will definitely be making this again!!
Hubby loved this recipe. Will be on the rotation!
Thanks for trying our recipe, Karen! I am glad he enjoyed it.
Made this flavorful dish twice now and each time has been a hit with the family. Will definitely keep in the rotation. Thanks so much for the recipe!
Made this for dinner tonight. Like John B below, the corn starch stuck to the bottom of the pan and hardened. I followed your note and sprinkled the corn starch on the meat first, tossing to coat. Then, I sprinkled the soy sauce over it and stirred that. It looked like it should have formed a thin, seasoned coating. I used 1T oil in large skillet over MH heat. Any ideas what I did wrong as far as technique? Does it need to be stirred immediately and constantly like a stir fry or ?? After I cooked the meat, I had to scrub the hard crust out the pan before continuing with the next step. Overall, the final result was good, but I’d recommend seasoning with salt as you go through the recipe. The sauce is good but didn’t have enough flavor to make up for unseasoned meat and vegetables. We added salt at the table as well as some sriracha to amp it up a little.
This is going into my favorites box. I had 2 small steaks that I thinly sliced but it was a perfect amount with about half of a bok choy. I made it according to the recipe however so there was plenty of sauce. The meat was probably the most tender rendition of stir fry that I have ever eaten. My husband was thrilled and ate more than he planned. Quick and easy is great when it’s a bit too hot to stand at the stove for very long! Thanks so much.
I made this recipe and we loved it. I didn’t have quite enough steak, so I added some lean ground beef. It was just as good as the steak. This is a keeper, in fact, I have the page bookmarked for easy access.
Received a large Bok Choy in my CSA weekly pick up. Wasn’t sure just what to do with it. Tried this recipe and it was delicious! Husband liked it enough to have the leftovers for dinner the next night and he is not real keen on trying out new vegetables.
I am so happy to hear this recipe was a hit!
I love this recipe! We eat it at least twice a month. Your recipes are so solid and creative! Thanks for your commitment to excellence in cooking!
Thank you for the kind words Paula! I am so glad you enjoy this recipe.
That was soooooo delicious!
I made this for my family and it was SOOO good!!! Thank you so much! My whole family enjoyed it except for my 1 picky eater who won’t eat anything green, but he ate the beef. Ha! The only thing I changed was when I switched it to 6 servings it told me to add 1/2 cup of corn starch to the beef marinade which seemed like way too much, so I just lessened it by about half and the sauce and all still turned out great! I’ll definitely make this again! =)
I am so happy to hear this recipe was a hit Katia!
I tried this recipe twice and ended up with the same results both times. The marinade 1/3 cup of cornstarch is too much. The cornstarch burns and sticks to the pan creating a ball of dough like burnt mess. The third time I made it I used a teaspoon of cornstarch and it worked just fine.
Please let me know if the 1/3 cup still stands
Hi John, the ingredients are correct as written. We retested this recipe to understand the issues. We found that instead of mixing the cornstarch and soy sauce like a marinade, you sprinkle the beef with the cornstarch, then sprinkle it with the soy sauce. It doesn’t create a marinade in the sense of a liquid marinade, and that word may have caused some confusion. They are sprinkled separately and then mixed with the beef.
I hope this helps explain it better and clears up any confusion.
This is so good. Made it tonight for supper yumm
I made this today and it was outstanding! I added Julienned carrots and red bell pepper and served everything over rice. DELISH!!! Will make it again.
Sounds delicious, Lynn! Thanks for sharing.
I think this recipe has a mistake. I believe it should be 1/3 c. Soy sauce and 2 tbs cornstarch for the meat marinade. I’ve never seen a recipe calling for 1/3 c. Of cornstarch….
The recipe is correct as written.
This was so easy….and delicious. I think the marinating is so important to give the meat that authentic taste…my family loved this.
Glad you enjoyed it, Brenda!
I, too, had a tough time with the ‘marinade’. I tried to combine the corn starch with the soy sauce first before adding the meat and it came together like a brick. Had to break it up into pieces and add more liquid which made the whole dish taste like nothing. I think if I had added the meat to a bowl, poured the soy sauce over it, mixed it well, then sprinkled the corn starch and mixed again, it would have adhered better and the consistency would have been correct. Too bad for me…
Hi Jane, we add the two ingredients on top of the meat (as can be seen in the images) and mix together (not mixing the cornstarch with the soy sauce before adding the meat). The way you mentioned would work well also!
Added mushrooms and baby bell peppers. My family loved it!
Made exactly as directed and it turned out great. Loved how thick the sauce got. Was going to post a pic but didn’t see that as an option.
So happy this recipe worked well for you, Faye! We would love to see your pictures, tag us on Instagram using @spendpennies.
Good tasting recipe but it took me around 2 hours from start to finish, not the 1 hour that the recipe says.
I am glad you enjoyed it Ray, sorry it took so long to complete.
This is really confusing. One part says ingredients 1/3 cup cornstarch. Sauce is second part that you pour over everything when it is done. So if you add 1/3 cup of cornstarch to 2 tablespoons of soy sauce, it is too thick to put the meat in. I am so confused and I have been cooking for over 50 years.
Hi Darlene, we toss the beef soy sauce and ⅓ cup cornstarch in a bowl. It is thick, kind of like you would flour chicken before pan frying it. This helps tenderize the beef and makes it get a crust.
Only 2 teaspoons of cornstarch are added to the sauce (in the list of sauce ingredients). We pour the sauce mixture over top the beef in step 5. Hope that helps!