Name: Beef and Bok Choy Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 pound beef sirloin, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 4 cups bok choy, chopped; 1 bell pepper, sliced (any color); 1 small onion, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons oyster sauce; 1 teaspoon sesame oil; Salt and pepper, to taste; Cooked rice or noodles, for serving

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This beef and bok choy stir-fry is one of those quick, satisfying meals I turn to when I need something hearty and healthy on the table fast. Tender slices of marinated beef are seared to perfection, then tossed with crisp veggies and savory sauces for a balanced dish that hits all the right notes—salty, garlicky, and just the right amount of umami. I usually serve it over steamed rice or noodles for a complete, comforting meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fresh, and packed with flavor. The soy sauce and cornstarch give the beef that classic stir-fry tenderness, while the bok choy adds a juicy crunch that soaks up the sauce beautifully. It’s also easy to customize with whatever vegetables or protein I have on hand. Best of all, the whole dish comes together in under 30 minutes, making it perfect for busy weeknights. Beef and Bok Choy Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound beef sirloin, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 cups bok choy, chopped
1 bell pepper, sliced (any color)
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons oyster sauce
1 teaspoon sesame oil
Salt and pepper, to taste
Cooked rice or noodles, for serving

Directions

I start by marinating the sliced beef with soy sauce and cornstarch in a bowl. I mix it well and let it rest for 15 minutes while I prep the other ingredients.
In a large skillet or wok, I heat 1 tablespoon of vegetable oil over medium-high heat. I add the marinated beef and stir-fry for 3–4 minutes until browned and just cooked through. Then I remove the beef and set it aside.
In the same skillet, I add the remaining tablespoon of oil, followed by the onion, bell pepper, garlic, and ginger. I stir-fry for about 2–3 minutes until the vegetables are just tender.
I add the chopped bok choy and stir-fry for another 2 minutes, just until it begins to wilt but still has a bit of crunch.
I return the cooked beef to the skillet and stir in the oyster sauce and sesame oil. I toss everything together and cook for another 2 minutes to bring the flavors together.
I season with salt and pepper to taste and serve hot over rice or noodles.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—15 minutes of prep and marinating, plus 10 minutes of cooking. It’s ideal when I want something filling but don’t have a lot of time to spend in the kitchen.

Variations

When I want to mix things up, I swap the beef for sliced chicken breast or extra-firm tofu. If I’m craving heat, I throw in some sliced fresh chili or a pinch of red pepper flakes. I’ve also added mushrooms, snap peas, or broccoli depending on what’s in the fridge. For a low-carb version, I serve it over cauliflower rice or skip the rice altogether and enjoy it as a stir-fry bowl.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I toss them in a skillet over medium heat with a splash of water or extra soy sauce to keep things moist. It also reheats nicely in the microwave in 60-second intervals, stirring between each one.

FAQs

Can I use frozen beef?

Yes, I often use frozen beef that’s been thawed in the fridge overnight. I make sure to pat it dry before marinating so it sears properly in the pan.

What cut of beef works best?

I like sirloin because it’s tender and cooks quickly, but flank steak or ribeye also work great if sliced thinly across the grain.

Can I make this dish vegetarian?

Absolutely. I’ve used tofu or tempeh instead of beef, and the flavor is still excellent. Just press the tofu beforehand so it holds up well during stir-frying.

How do I keep the vegetables from getting soggy?

I cook everything quickly over high heat, and I make sure not to overcrowd the pan. That helps keep the veggies crisp and fresh.

What kind of noodles pair best with this?

I usually go with rice noodles, udon, or lo mein noodles. But honestly, it’s great with any type of noodle or just a scoop of jasmine rice.

Conclusion

This beef and bok choy stir-fry is one of those fast, flavorful meals I keep in rotation. It’s packed with veggies, protein, and bold Asian-inspired flavor, and it comes together in a flash. Whether I serve it with rice or noodles, it always hits the spot—and there’s never any left by the end of dinner.